Sift the flour into a large mixing bowl. Add the salt and whisk to combine. Whisk in the water a little at a time until you have a smooth batter that is the consistency of cream, not too thick, and has no lumps. Add more water if the batter is too thick to pour.

To a non-stick skillet or crepe pan over low heat, add a teaspoon of olive oil. Pour a ladle of batter into the pan and swirl the pan to form a thin and evenly distributed layer of batter.

Cook for 1 to 2 minutes until bubbles form. As soon as you see the bubbles, carefully flip the pancake over with a spatula and cook for another minute on the other side. Repeat this, adding more oil as needed, until all the pancakes are cooked and stacked on a plate.

Clean out the bowl and dry it. Add the ricotta to the bowl, along with the sugar. Stir to combine into a creamy texture.

Place a generous spoonful of the ricotta cream in the center of each necci. Roll the pancakes around the cream to resemble a cannoli. Place the necci on a serving platter or individual plates.

Drizzle honey over the top of each and enjoy.