Crêpes with Ricotta and Chestnut Honey
Chestnut honey has a pungent and unmistakable flavor, so a little goes a long way. Its aftertaste is reminiscent of the bitter almond flavor in the kernels of stone fruits. Chestnut flour adds another layer of flavor to this dessert; if you can't find it, increase the all-purpose flour to 3/4 cup.Plus: More Dessert Recipes and Tips
The crêpes can be filled early in the day and refrigerated; bring to room temperature before baking. The sauce can also be made early in the day; reheat it gently, whisking constantly.
Chestnut flour and chestnut honey are available at Italian markets or by mail order from ChefShop.com. You could use another strong, bitter honey, like buckwheat, in place of the chestnut.