Best 3 Chestnut Flour Crepes Necci With Ricotta And Honey Recipes
**Chestnut Flour Crepes (Necci) with Ricotta and Honey: A Culinary Journey Through Tuscany**
In the heart of Tuscany, nestled amidst rolling hills and vineyards, lies a culinary gem that has been cherished for generations: Necci, also known as chestnut flour crepes. These delicate and versatile crepes, crafted from the finest chestnut flour, offer a unique taste experience that blends tradition with innovation. Embark on a culinary adventure as we explore the delightful world of chestnut flour crepes, showcasing three enticing recipes that highlight their versatility. From the classic combination of ricotta and honey to the savory delight of mushrooms and sausage, these recipes promise to tantalize your taste buds and transport you to the picturesque landscapes of Tuscany. Prepare to indulge in a symphony of flavors and textures as you savor each bite of these delectable crepes, a true testament to the culinary artistry of Italy.
CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)
Chestnut flour makes very unique crepes that happen to be both gluten- and wheat-free. The smoky, nutty flavor of the chestnut flour complements both savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or allow to cool and refrigerate until needed. Cooked crepes will stay fresh in the fridge for 2 days. The batter can be refrigerated up to 24 hours.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Crepes Sweet
Time 14m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
- Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.2 g, Cholesterol 43.4 mg, Fat 4.2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 28.7 mg, Sugar 1.5 g
TUSCAN CHESTNUT CREPES WITH RICOTTA & HONEY (NECCI)
Steps:
- Prepare the batter by combining the sifted chestnut flour, water, salt, and 1 tablespoon olive oil in a large bowl. Stir batter with a fork until smooth with no lumps remaining. Cover batter and set aside for at least one hour.
- In a small bowl, combine the Ricotta, honey, and ground cinnamon, if using. Cover and set aside until ready to use. (Refrigerate if wait time is more than 2 hours).
- To prepare the necci, heat a scant tablespoon of olive oil in a large non-stick skillet over medium heat. Swirl the pan to evenly coat the bottom with the olive oil.
- Ladle 1/6 of the batter into the preheated skillet and immediately spread into a thin, round layer with the bottom of the ladle. Cook until the edges start to firm up and the bottom is evenly browned, approximately 2 minutes. Gently use a spatula with a thin edge to loosen all the way around the pancake before flipping. Cook the remaining side until evenly browned before removing from heat.
- Transfer the cooked necci to a plate and repeat the process five more times with the remaining batter, adding a bit more olive oil to the skillet between each batch. Add a layer of parchment paper or plastic wrap between each warm necci to prevent sticking.
- To serve, place one of the prepared necci on a clean, dry work surface and spoon 1/6 of the honey Ricotta mixture down the center. Wrap the edges of the necci around the filling to secure. If needed, add a little dab of honey and ricotta to the edge of the necci to hold the wrapped edges in place.
- Repeat this process with the remaining necci and serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CHESTNUT FLOUR CREPES
Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week.
Provided by Martha Stewart
Categories Crepe Recipes
Yield Makes 22
Number Of Ingredients 7
Steps:
- Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
- Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
- Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.
Tips:
- Use good quality ingredients. This will make a big difference in the flavor of your crepes.
- Make sure your batter is smooth and free of lumps. If it's too thick, add a little more milk or water. If it's too thin, add a little more flour.
- Heat your pan over medium-low heat. If the pan is too hot, the crepes will cook too quickly and won't have a chance to develop their flavor.
- Cook the crepes for 1-2 minutes per side, or until they are golden brown. Don't overcook them, or they will become dry and tough.
- Serve the crepes immediately with your favorite fillings. Some popular fillings include ricotta cheese, honey, Nutella, and fruit.
Conclusion:
Chestnut flour crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of different ingredients. So next time you're looking for a new and exciting recipe, give chestnut flour crepes a try!
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