Crêpes with Ricotta and Chestnut Honey
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.