Tuscan Chestnut Crepes

These Tuscan Chestnut Crepes with Ricotta & Honey, known as Necci, are a popular Tuscan dessert typically filled ricotta cheese and honey. 

Authentic Necci are typically prepared on a special set of long-handled, flat iron paddles called testi that get heated up. The batter is poured directly onto the bottom plate, while the other is placed on top which cooks the batter evenly on both sides.

Of course this recipe can also be made without any special equipment at all. All you need is a large non-stick pan and a spatula.

If you are looking for more delicious uses for chestnut flour, check out my recipe for Castagnaccio, Tuscan chestnut flour cake. 

Tips for the Best Results

• Sift the chestnut flour before mixing to remove any lumps. Chestnut flour clumps easily and sifting helps create a smooth, pourable batter.
• Rest the batter for at least one hour. This allows the flour to fully hydrate, resulting in necci that cook evenly and hold together better.
• Use a non-stick pan and moderate heat. Chestnut flour browns quickly, so medium heat prevents burning while allowing the crepes to cook through.
• Lightly oil the pan between each crepe. A small amount of olive oil ensures even browning and prevents sticking without making the necci greasy.
• Spread the batter thinly and quickly once it hits the pan. Thin necci are more flexible and easier to wrap around the ricotta filling.
• Flip gently with a thin spatula after the edges set. Chestnut crepes are more delicate than wheat-based crepes and can tear if handled roughly.
• Fill while warm, but not hot. Warm necci wrap more easily, while overly hot crepes can cause the ricotta to melt and loosen.
• Serve immediately for the best texture. Necci are at their best freshly made, when the crepes are tender and the filling is creamy.

Ingredients & Substitutions

• Chestnut flour – Essential for authentic necci and their signature earthy flavour. Do not substitute with wheat or nut flours, as the texture and taste will be very different.
• Water – Keeps the batter light and pourable. You can replace a small portion with milk for a slightly richer crepe.
• Salt – Enhances the natural sweetness of the chestnut flour.
• Extra virgin olive oil – Adds flavour and helps prevent sticking. A mild olive oil is best; melted butter can be used if preferred.
• Ricotta cheese – Traditional sheep’s milk ricotta is ideal, but cow’s milk ricotta works well and is easier to find.
• Honey – Classic pairing with ricotta and chestnut flour. Maple syrup can be used as an alternative.
• Ground cinnamon (optional) – Adds warmth without overpowering the delicate chestnut flavour.

Looking for More Tuscan Recipes?

Check out more of my favourite Tuscan recipes!

Make traditional Tuscan Castagnaccio, a rustic chestnut flour cake with raisins, rosemary, and nuts. A simple, earthy dessert.

This Tuscan Ragù (Tuscan-Style Meat Sauce) is an authentic Italian ragù recipe. Serve over pasta, gnocchi, or polenta for a hearty meal.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

Tuscan Chestnut Crepes with Ricotta & Honey

Yields: 6 Necci | Prep time: 15 minutes | Cook time: 25-30 minutes

Ingredients

• 1¼ cup chestnut flour, sifted
• 1 cup water
• ¼ teaspoon salt
• 1/3 cup extra virgin olive oil, divided
• 2/3 cup fresh Ricotta cheese
• 3 tablespoon honey
• 1 teaspoon ground cinnamon (optional)

Directions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. Repeat this process with the remaining necci and serve immediately. Enjoy!

Tip: The addition of a little olive oil to the necci batter helps hold it together better, as well.