Chestnut Flour Crepes (Necci)

1 cup chestnut flour, sifted
2 extra-large eggs
1 1/4 cups coconut milk
2 tablespoons extra-virgin olive oil

Place flour in a large bowl. Beat in eggs, one at a time. Add half of the coconut milk and whisk until smooth. Add remaining coconut milk and whisk until smooth; let batter stand 15 minutes.

Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt until evenly coated. Cook until crepe becomes firm on the bottom and begins curling at the edges, about 1 minute. Turn and cook until opposite side is cooked through. Repeat process with remaining batter, stacking crepes on top of one another as you cook.

Adapted from: The Martha Stewart Show, January 2010