The traditional Tuscan necci are a type of crepe made with chestnut flour, typical of that Italian region. What makes them unique is that they are prepared without eggs or milk and can even be made without sugar, as the chestnut flour is naturally sweet. However, honey is always added to taste as a final touch.
Ingredients:
150 g chestnut flour
300 ml water (*)
250 g unsalted ricotta
A handful of walnuts (optional)
Honey to taste
A pinch of salt
Extra virgin olive oil
(*) The amount of water is approximate, as it may vary depending on the quality of the flour. The most important thing is to achieve a consistency that is neither too thick nor too runny; as a reference, it should resemble heavy cream.
Instructions:
- Prepare the batter:
In a bowl, combine the chestnut flour with a pinch of salt. Gradually add the water while whisking to prevent lumps. The amount of water needed for 150 g of flour can range from 200 to 300 ml. Continue mixing until the batter is smooth and has a creamy, pourable consistency. Let the batter rest. - Prepare the filling:
While the batter rests, strain the ricotta to remove excess whey and lightly mix it. If desired, add some chopped walnuts for extra texture. - Cook the Tuscan necci:
Heat a non-stick pan and lightly brush it with extra virgin olive oil. Pour a small amount of batter using a ladle and cook over moderately high heat for a few minutes until the neccio (so is the name for each individual crepe) is golden. Carefully flip it and cook the other side for another few minutes. Repeat the process to make the remaining necci. - Assemble and serve:
Once cooked, fill each neccio with a bit of ricotta and roll it up. Drizzle with honey and serve warm.
Tips ad tricks:
Be patient with the first one:
Just like when making regular crepes or pancakes, the first one is often tricky since the pan hasn’t reached the ideal temperature. With necci, it can be even more delicate as they tend to break easily. In my experience, patience is key—wait until the batter has fully set before flipping. Once golden, the neccio will hold together well.
Corsican variation:
Due to Tuscany’s geographical proximity to Corsica, there is a nearly identical version on the island called “necciu”.
Another chestnut flour classic:
Castagnaccio is another traditional Tuscan recipe made with chestnut flour, though it’s a denser cake rather than a crepe.
Homemade ricotta:
Making ricotta at home can be a fun and for sure tastier than the commercial one! However, keep in mind it can be a bit costly, as you’ll need about 2 liters of fresh whole milk to produce a modest amount.
