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Necci, Chestnut Flour Crepes
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Necci, the Chestnut Flour Crepes of Tuscany

Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Christmas Recipes, Desserts, Winter Recipes
Cuisine: Lunigiana and Apuan Area, Serchio Valley and Garfagnana, Tuscan recipes, Versilia
Servings: 8 necci
Author: Edoardo Pucciarelli

Ingredients

  • 1 cup all purpose flour
  • 1 cup chestnut flour
  • 1 tbs extra virgin olive oil
  • 1 tbsp sea salt
  • 1 cup Warm water
  • butter to grease the fry pan
  • ricotta cheese fresh sheep's or cow's milk
  • nutella
  • honey

Instructions

  • Put the two different flours in a bowl and add the extra virgin olive oil and the sea salt to the center. Then start mixing by slowly adding water without stopping. Continue to mix, adding water, until a homogeneous and fluid mixture is obtained.
  • Heat a small non-stick pan. As soon as it is hot, pass over the butter in a fork to lightly grease the pan. Spoon two to three tablespoons of batter into the pan and cook about a minute on high heat.
  • When the lower part of the Neccio is cooked (a small lightly crumbled crust must be formed), flip carefully and cook the other part for another minute.
  • Put Necci on a plate and spread them with ricotta cheese for the original version. You can also add honey, or Nutella. Or spread justwith Nutella. As you wish.
  • Roll it up and serve Necci still warm.