Necci: Tuscan Chestnut FLour Pancakes / Crepes

4.34 from 3 votes

Thin, slightly sweet Tuscan pancakes made with chestnut flour and filled with a light ricotta cheese stuffing, drizzled with chestnut honey.

Prep Time5

Cook Time15

Resting Time30

Course: Appetizer, Breakfast, Brunch, Dessert

Cuisine: Italian, Tuscan

Keyword: Chestnut crepe recipe, chestnut pancake recipe

Servings: servings

Calories: 148kcal

Author: Alan Bergo

Cost: 5

Equipment

8 inch crepe pan or nonstick pan
Blender
Spatula

Ingredients

1 cup whole milk
1 cup chestnut flour *see note
Good pinch of kosher salt ¼ teaspoon
1 large egg
1 tablespoon melted butter
Cooking oil for greasing the pan

Ricotta-Chestnut Filling

½ Cup chopped roasted chestnuts
2 Cups High quality ricotta cheese
1 Whole Fresh nutmeg for grating
1 Pinch Kosher salt
1 Fresh Lemon or Orange for zesting, to taste
2 Tbsp Chestnut honey plus extra for garnishing

Instructions

Necci Pancakes

Combine all ingredients in a blender and puree until smooth. Allow the batter to rest for 20 minutes or overnight before cooking.
Wipe an 8 inch non-stick pan with a greased paper towel. There shouldn’t be visible oil pooling in the pan at all-you just want a thin coating. If there’s too much oil the pancakes won’t cook correctly.
Heat the pan until hot and beginning to smoke. Turn the heat to medium and add ¼ cup of the chestnut batter, swirling the pan to help the batter coat the bottom and make circular shape. This is the exact same process as making crepes.
When the top is just barely set, gently flip the necci and cook for a second or two on the other side, then transfer to a plate and repeat the process until all the batter is used.
Wrap the pancakes on the plate with cling film to prevent them from drying out. From here the pancakes can be made ahead of time or even frozen, although freezing can make them brittle.

Ricotta-Chestnut Filling

Mix all ingredients in a mixing bowl, adding a few scrapes of lemon or orange zest and a little nutmeg to taste. Double check the seasoning and adjust until it tastes good to you.
Put 3 tablespoons of filling in each warm pancake, fold them over, drizzle with chestnut honey and serve.

Video

Notes

This recipe can be made with homemade chestnut flour. If you want to do that, you may need to increase the milk by ¼ cup as my batters have been quite thick made with homemade chestnut flour.

Nutrition