This recipe was requested by a girl who follows me on Facebook and had been looking for it for a while. I got to work and prepared wonderful chestnut flour crêpes, which were very much enjoyed. In Tuscany, they call them necci. They are delicious with either a sweet or savory filling, made with only two ingredients, excluding salt. I adored them with ricotta and chocolate or with stracchino and walnuts. Really delicious and easy to prepare.
Let’s get to work and prepare chestnut flour crêpes together.
Other recipes with chestnuts
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing chestnut flour crepes
- 2 cups chestnut flour
- 2 cups water
- 1 pinch salt (optional)
Tools for preparing chestnut flour crêpes
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- Whisk
- Pan
Steps for preparing chestnut flour crepes
Preparing the crepes is really very simple. It doesn’t even require eggs. Simply put the chestnut flour in a bowl and gradually add cold water.
Using a whisk, work the mixture to avoid lumps. If you want more flavorful crepes, add a pinch of salt. This mixture doesn’t even require resting.
Thoroughly heat a non-stick pan. Brush a little olive oil. Pour some mixture and, rotating the pan, spread it over the entire base. Cook over low heat, and when the crêpe has dried on one side, flip it and finish cooking. Place all the crêpes on a plate, and when you have finished cooking them all, fill them with whatever you like best.
Storage
Store them in the fridge covered with plastic wrap to prevent them from drying out.
FAQ (Frequently Asked Questions)
What if I want thicker crepes?
You can reduce the amount of water to have a less liquid and more pasty mixture.
