Necci - The Chestnut Pancakes
We are a big fans of chestnuts and can't wait autumn to come to enjoy these sweet delicacy. We adore the smell and taste of those roasted chestnuts but also like other delicacies made of them.
Sweet and delicate chestnut flour is used to make interesting cakes such as castagnaccio, tender gnocchi or even pancakes called necci. During October in Italy there have been many chestnut festivals (Sagre della castagne) on which you can find stalls with necci prepared in traditional way - between two flat iron pans.
You don't have to visit one of these festivals to taste these tasty pancakes. You can easily prepare them at home and enjoy their rich and sweet taste.
For preparing this delicacy you will need a chestnut flour which can be found in many food shops across Italy. This sweet gluten-free flour is produced mostly in mountain area of Tuscany where small producers have their own mills for grounding dried chestnuts.
Necci pancakes are traditionally filled with ricotta cheese goes well also with any other filling such as chocolate spread, fruit jams etc.
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COOKS IN: 10 minutes
DIFFICULTY: Super easy
FOR THE PANCAKES
FOR THE FILLING
- 200 g fresh ricotta
- 1 tablespoon sugar
- Sift the chestnut flour in a bowl and add a pinch of salt. It's important to sift it as it tends to compress itself into lumps. Add water gradually and whish together until you get smooth and dense batter. Instead of water you can use almond or oat milk. Cover with plastic lid and let it rest for about an hour.
- Heat a non-stick pan (greased with an oil) over a medium heat. Pour a ladle of batter into the centre of the pan. Tilt the pan to spread the batter evenly, then cook until the pancakes is golden and dry on one side. Flip the pancake with a spatula and cook on the other side.
- When you have finished making the necci, prepare the ricotta filling. Whip the ricotta together with a tablespoon of sugar. Spread it onto a chestnut pancake, wrap it on itself and enjoy while still warm.
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