Necci, Tuscan Chestnut Crêpes

• 2 1/2 cups chestnut flour
• 2 cups spring water
• 1/2 teaspoon sea salt
• olive oil or butter to grease the cooking surface
• 8 ounces whole-milk ricotta, preferably sheeps' milk

1. In a large bowl, whisk the flour, salt and water together until smooth. Cover and set aside for at least 1 hour or up to overnight.
2. Heat a 7-inch nonstick crepe pan or skillet over medium heat. Smear the pan with the pork rind (or brush with melted butter). Stir the batter and pour a scant 1/4 cup into the pan. Tilt the pan so that the batter runs to the edges, creating a thin, even layer. Immediately loosen the edges with a spatula and cook for 1 minute, or until the top is set and looks dry. Turn and cook for 15 to 30 seconds, just to lightly brown it. Stack the crepes with parchment paper between them to hold until ready to use. Repeat for each crepe, greasing the pan lightly each time before adding the batter.
3. To serve, place a tablespoonful of ricotta on each crepe and roll it up. Serve at once.

flour, spring water, salt, olive oil, milk

Taken from food52.com/recipes/19494-necci-tuscan-chestnut-crepes (may not work)