Tuscan Chestnut Crepes With Ricotta (Necci)

1. 1

   In a large bowl, mix the flour with enough water to get a smooth, dense batter, slightly thicker than crepe batter. Add olive oil and a pinch of salt and mix again. Heat and lightly oil a frying pan. Add a couple of spoonfuls of the batter to the pan and tilt slightly to evenly coat the pan (note that this batter does not move as fluidly as crepe batter).

2. 2

   Cook for about 2 minutes or until you see that the top of the batter looks dry. Loosen with a spatula, flip over and cook the other side for one minute. Set aside and keep warm. They can be eaten plain, as is, or try them with a spoonful of fresh ricotta spread on each, roll them up and serve drizzled with honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.