Necci (chestnut crepes) – Toscana
Recipe Type: Dessert (Dolci)
Cuisine: Toscana
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Necci are a traditional sweet from the mountain communities in the provinces of Pistoia, Garfagnana and Lunigiana. They have a sweet earthiness about them which marry perfectly with the honey drizzled over them. Creamy ricotta can be used to stuff them and the crepe rolled around its creamy core. Some like to add chocolate drops to the ricotta to make it even more luxurious. A bit of baking powder can also be added to the mixture to be deep-fried into fritters.[br] Necci can be enjoyed in many combinations: plain, filled with ricotta and rolled, filled with ricotta and chocolate and rolled and any of these combinations, drizzled with honey. More or less water may be added to the mixture depending on how thick you like your crepes.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-05791-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-05791″]
- 350 grams chestnut flour
- 500 mls water
- 30 grams[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-olive-oil” target=”_blank”]olive oil[/url]or melted[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-l/#go-LARD” target=”_blank”]lard[/url] (optional)
- Clarified[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BUTTER” target=”_blank”]butter[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-olive-oil” target=”_blank”]olive oil[/url] or[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-l/#go-LARD” target=”_blank”]lard[/url] to grease the pan
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-Salt” target=”_blank”]Sea salt[/url]
- [u]To serve (optional):[/u]
- 300 grams fresh [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-RICOTTA” target=”_blank”]ricotta[/url], strained
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-h/#go-honey” target=”_blank”]Honey[/url]
- Dark [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-CHOCOLATE” target=”_blank”]chocolate[/url] drops or grated
Instructions
- Whisk together the chestnut flour, water, olive oil and a pinch of salt until well combined.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-05726-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-05726″]
- Heat a crepe pan over medium heat until hot. Brush the pan with oil and ladle the chestnut mixture into the pan to make a 20 cm (8 inch) crepe.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-06502-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-06502″]
- After a couple of minutes, when the edges are dry, use a spatula to flip the[i] neccio[/i] over. Cook for a minute or two until cooked through and remove to a plate.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-06506-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-06506″]
- Either drizzle with honey and serve plain or stuff with ricotta and/or chocolate and roll the [i]neccio[/i] around to enclose the filling.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-06509-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-06509″]
- Drizzle with honey if you like and eat hot.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/12/meimanrensheng.com-necci-05791-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com necci-05791″]