This recipe is from my book CUCINA POVERA, Tuscan Peasant Cooking (Andrews McMeel 2011). In the past, people in the mountains of Tuscany survived thanks to the magnificent chestnut tree and all that it provided, from shelter and tools to food for themselves and their animals. I learned to make these crepes from Signora Eni Marcucci who cooked them in the traditional way between chestnut leaves on ancient stones in her fireplace (see the photo). This recipe has been adapted for the modern kitchen. In the past, savory crêpes,made with sweet chestnut flour, were often the only dish served for lunch or dinner. The traditional filling is fresh sheep’s milk ricotta, but cooked beans, onion frittata, sautéed wild greens, or bits of leftover roasted meat can also be used. The crêpes can also be drizzled with chestnut honey and served as a dessert.

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