This is a peasant dish that uses chestnut flour and chestnut-flower honey, a delicious, intense honey. Chestnut flour is used in many dishes in Italian cucina – another is a flat, almost savoury cake from Tuscany called castagnaccio, which is flavoured with olive oil, rosemary and pine nuts.
- handful of pine nuts
- sprig of rosemary, leaves picked
- 110 g (¾ cup) plain flour
- ½ cup chestnut flour (see Note)
- 1 tbsp caster sugar
- 4 eggs, beaten
- 250 ml milk
- 1 tbsp butter, melted
- cottonseed or other mild-flavoured oil
- chestnut-flower honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Gently toast the pine nuts and rosemary leaves in a dry frying pan. Set aside.
Mix the flours and sugar in a bowl, then make a well in the centre and add the eggs. Gradually whisk in the milk, then the butter. Leave the batter to rest for at least 20 minutes before cooking.
Gently heat a little oil in a small frying pan and pour in enough batter to coat the base of the pan. Cook the crepe for 1 minute, then turn and cook for 30 seconds on the other side. Slide onto a plate and keep warm while you continue making crepes with the remaining batter.
To serve, drizzle each crepe with honey, then fold in half and drizzle again. Fold into quarters and garnish with pine nuts and rosemary.
• Chestnut flour is quite common in Italian cooking, and you can buy it from old-fashioned Italian delicatessens and grocers. It’s not really flour – it’s ground chestnuts – so you can’t replace it with plain flour in a recipe.