CHESTNUT CREPES FILLED WITH SWEET RICOTTA
CHESTNUT CREPES FILLED WITH SWEET RICOTTA
This is a dish from Balla head chef Gabriele Taddeucci’s family. Known as necci, these crepes are native to north-western Tuscany. This is the simple version but they can be enhanced with pieces of roast chestnut mixed through the ricotta filling or even with some chopped dark or milk chocolate.
INGREDIENTS
- 200g chestnut flour
- 2 eggs
- Pinch salt
- 30ml extra virgin olive oil
- 450ml water
- 300g fresh ricotta
- 1 level tbsp icing sugar
- 60g brown or organic panela sugar
METHOD
Sift chestnut flour through fine sieve. Beat eggs in a bowl and add sifted flour and salt. Work until there are no lumps left. Beat in olive oil. Slowly add water in a stream and mix until batter is smooth and runny. Refrigerate mix for at least an hour. Mix together ricotta and icing sugar. Refrigerate until required. Heat a 22-25cm non-stick pan. There is no need to add oil or butter if pan is non-stick. Ladle enough batter for 1 crepe into hot pan. Once it starts to bubble through, flip crepe gently to cook other side. Repeat until all batter is used. They can be refrigerated for a few days then heated in microwave before serving. To serve, cut each crepe in half. Place a few spoonfuls of ricotta mix on each half and roll into a cone shape. Serve sprinkled with sugar.
Serves 8-10 as dessert
Wine Late-picked semillon or vin santo