Make Ahead
Tuscan Chestnut Crepes with Ricotta (Necci)
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16 Reviews
Susieb
August 31, 2021
Look for Chestnut Flour at Nuts.com. Delicious, fresh and fast delivery.
I loved the traditional Necci crepes filled with ricotta! I created a fun variation that my family loves- a dash of cinnamon and thinly sliced apple in each crepe.
I loved the traditional Necci crepes filled with ricotta! I created a fun variation that my family loves- a dash of cinnamon and thinly sliced apple in each crepe.
Dina S.
March 4, 2016
did anyone else have a problem with the water flour ratio? It's 2 to 1. So, since chestnut flour is expensive & I just wanted to try them, I did 1/2 cup flour & 1/4 cup water. I got one solid, dry, crumbly ball. There was no way that was going in a frying pan. I added some olive oil. Still no go. I added another 1/4 cup + 1 tbsp water & some more olive oil (oil, total = 1 tbsp) & even then, I had to spread it around with a spatula in the frying pan so it has some crêpe shape. I had them with some crême fraîche, orange zest & maple syrup & it was absolutely delightful. It made 1 crêpe, naturally.
I was wondering if the flour:water ration was correct. Thank you
I was wondering if the flour:water ration was correct. Thank you
CandC
June 8, 2013
We tried this recipe and Mario Batali's "easier," modernized version with eggs and milk in it, and this recipe won, as traditional recipes often do. It had more chestnut flavor.
Emiko
June 8, 2013
So good to hear! :) Eggs and milk are not only unnecessary but they change the dish entirely, they're no longer "necci"!
aejinseo
June 18, 2011
Where can one buy chestnut flour in NYC? Whole Foods and Eataly don't carry it...
Emiko
June 20, 2011
That's surprising that neither of those places carries it! I have heard you can get it at Di Palo Dairy on the corner of Mott st and Grand st in Little Italy: http://www.dipaloselects.com/ Good luck! :)
EmilyC
June 6, 2011
These look and sound divine. I have all of these ingredients on hand, so I'll be making these soon!
Emiko
June 6, 2011
Great! Let me know how they turn out; chestnut flour can be tricky because there's no gluten and it tends to fall apart easily when cooked. If you like, you can try the trick mentioned of adding a bit of olive oil, which is pretty standard practice here, or you can *cheat* (just a little!) by substituting a small amount of the chestnut flour with some regular white flour (sacrilegious but it helps!) :)
fiveandspice
June 5, 2011
These look and sound terrific! Really makes me want to go to Florence (as if I didn't anyway!).
Emiko
June 6, 2011
haha, thanks. If you ask me, it's worth the trip just for some of these necci made properly in the piazza and eaten on the steps of the church of Santo Spirito :)
hardlikearmour
June 4, 2011
I love your head note! It really takes me right to Italy. Wonderful recipe.
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