Necci (chestnut crepes) – Toscana
Necci (chestnut crepes) - Toscana
Prep time
Cook time
Total time
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.
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.
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.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Cuisine: Toscana
Serves: 4
Ingredients
Instructions
- Whisk together the chestnut flour, water, olive oil and a pinch of salt until well combined.
- 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.
- After a couple of minutes, when the edges are dry, use a spatula to flip the neccio over. Cook for a minute or two until cooked through and remove to a plate.
- Either drizzle with honey and serve plain or stuff with ricotta and/or chocolate and roll the neccio around to enclose the filling.
- Drizzle with honey if you like and eat hot.
