Shopping list for 4 Necci
400g chestnut flour
425 ml water
a pinch salt
1 tablespoon extra virgin olive oil
some olive oil to fry
the filling
500g ricotta
2 tablespoons cane sugar
(chestnut) honey to taste
Today we bake Italian pancakes, Necci from Tuscany to be precise. A very special Tuscan dessert that is served with espresso. The batter is mainly made of chestnut flour and water, only a little olive oil and a pinch of salt are added. The sheep or cow ricotta filling is sweetened with cane sugar. In Tuscany they serve the pancakes besides the filling also with chestnut honey (not to be found in the Netherlands), dripped on top.
We halve the recipe from the PDF for 8 necci, we bake 4. The mini-monsters have a taste but do not like them at all! Why not have a delicious banana pancake? With icing sugar? We saw the writing on the wall already ;))
Here's how you make necci
Turn the oven on low and put a plate in it on which you can keep the pancakes warm while baking
Put chestnut flour, salt and olive oil in a large bowl.
Add the water to the bowl and mix all into a smooth batter.
Adjust the water when the batter is too thick.
The batter should be thin enough to cover the whole bottom, when you tilt the pan
Grease the pan with olive oil.
Laddle the batter into the pan.
Bake the necci for 2 minutes.
Flip the pancake.
Bake the other side of the pancake for 1 minute
Slide the necci on the plate in the oven.
Place the ricotta and the sugar in a bowl.
Beat the ricotta with the sugar nice and loose.
Spreid a layer ricotta on each necci and roll it.
Finaly drizzle some honey on top of the necci.
Buon Appetito!