Crepes with Ricotta and Chestnut Honey

• 2 tablespoons unsalted butter
• 1 cup milk
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup chestnut flour (see Note)
• 2 large eggs
• 1 tablespoon peanut oil, plus more for the crepe pan
• 1/4 cup amber beer
• 1 cup ricotta cheese, preferably sheep's-milk
• 2 tablespoons sugar
• 1/4 cup clover honey
• 1/4 cup chestnut honey
• 1 stick (4 ounces) unsalted butter, cut into 4 chunks

1. In a small saucepan, combine the butter, milk, sugar and salt and warm over low heat until the butter melts; let cool slightly.
2. In a medium bowl, whisk the flours with the eggs and 1 tablespoon of peanut oil.
3. Whisk in the milk mixture until smooth, then whisk in the beer.
4. Strain the batter through a fine sieve.
5. Cover and let stand at room temperature for at least 1 hour.
6. Preheat the oven to 375.
7. Heat a 6-inch crepe pan or nonstick skillet over moderate heat.
8. With a paper towel, rub the pan with peanut oil.
9. Pour in 2 tablespoons of crepe batter and quickly tilt the pan to distribute the batter evenly over the bottom.
10. Pour any excess back into the bowl.
11. Cook the crepe until browned around the edge, about 1 minute.
12. Flip the crepe and cook the second side until lightly browned, about 30 seconds.
13. Invert the crepe onto a baking sheet.
14. Repeat with the remaining batter, rubbing the pan with oil as needed.
15. You should have about 22 crepes.
16. Set aside 16 crepes and refrigerate or freeze the rest.
17. In a bowl, blend the ricotta with the sugar.
18. Lightly oil a large rimmed baking sheet.
19. Lay a crepe on a work surface and spoon 1 tablespoon of the ricotta filling in the center.
20. Fold the crepe in half and then in half again to form a triangle; press to flatten slightly.
21. Transfer the filled crepe to the baking sheet.
22. Repeat with the remaining crepes and filling.
23. Bake for about 5 minutes, until the crepes are crisp around the edges and the ricotta is warm.
24. Meanwhile, in a small saucepan, combine the honeys and bring to a simmer.
25. Off the heat, whisk in the butter, 1 piece at a time.
26. Place 2 crepes on each serving plate, drizzle with sauce and serve.

unsalted butter, milk, sugar, salt, allpurpose, chestnut flour, eggs, peanut oil, amber beer, ricotta cheese, sugar, honey, chestnut honey, unsalted butter

Taken from www.foodandwine.com/recipes/crepes-with-ricotta-and-chestnut-honey (may not work)