Necci Lucchesi – Chestnut Crepes with Sweet Ricotta
This is a dish from Balla head chef Gabriele Taddeucci’s family. Necci are native to north-western Tuscany. This is the simple version but they can be enhanced with pieces of roast chestnut mixed through the ricotta filling or even with some chopped dark or milk chocolate.
200g chestnut flour
A pinch salt
30ml extra virgin olive oil
300g dry ricotta
1 level tablespoon icing sugar
60g brown or organic panela sugar
Sift chestnut flour through a fine sieve. Beat the eggs in a bowl and add sifted chestnut flour and salt. Keep working until there are no lumps left. Add olive oil and beat in. Slowly add water in a stream and keep mixing until a smooth, runny batter is achieved. Place mixture in refrigerator to rest for at least an hour.
Mix ricotta and icing sugar together and keep in refrigerator until needed. Heat a 22-25cm non-stick pan to make the crepes. No need to add oil or butter as long as the pan is non-stick. Ladle enough batter in the hot pan; once it starts to bubble through, flip crepe gently to cook other side. Repeat till all crepes are cooked. They can be refrigerated for a couple of days then heated in microwave before serving.
To serve, cut each crepe in half. Place a couple of spoons of ricotta on each half and roll up to a cone shape. Serve sprinkled with sugar. Serves 8-10.