Necci, Tuscan Chestnut Crêpes – a delicious recipe with flour, spring water, salt, olive oil, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, whisk the flour, salt and water together until smooth. Cover and set aside for at least 1 hour or up to overnight.
2
Heat a 7-inch nonstick crepe pan or skillet over medium heat. Smear the pan with the pork rind (or brush with melted butter). Stir the batter and pour a scant 1/4 cup into the pan. Tilt the pan so that the batter runs to the edges, creating a thin, even layer. Immediately loosen the edges with a spatula and cook for 1 minute, or until the top is set and looks dry. Turn and cook for 15 to 30 seconds, just to lightly brown it. Stack the crepes with parchment paper between them to hold until ready to use. Repeat for each crepe, greasing the pan lightly each time before adding the batter.
3
To serve, place a tablespoonful of ricotta on each crepe and roll it up. Serve at once.
372
kcal
Calories
8
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 1/2 cups chestnut flour, 2 cups spring water, 1/2 teaspoon sea salt, olive oil or butter to grease the cooking surface, and more.
Yes, Necci, Tuscan Chestnut Crêpes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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