Chestnut Flour Crepes Necci With Ricotta And Honey Recipes

TUSCAN CHESTNUT CREPES WITH RICOTTA & HONEY (NECCI)

Tuscan Chestnut Crepes with Ricotta & Honey (Necci) image

Provided by Liz Lampman

Categories Dessert

Time 45m

Number Of Ingredients 7

Ingredients

1¼ c. chestnut flour, sifted
1 c. water
¼ t. salt
1/3 c. extra virgin olive oil, divided
2/3 c. fresh Ricotta cheese
3 T. honey
1 t. ground cinnamon, optional

Steps:

Prepare the batter by combining the sifted chestnut flour, water, salt, and 1 tablespoon olive oil in a large bowl. Stir batter with a fork until smooth with no lumps remaining. Cover batter and set aside for at least one hour.
In a small bowl, combine the Ricotta, honey, and ground cinnamon, if using. Cover and set aside until ready to use. (Refrigerate if wait time is more than 2 hours).
To prepare the necci, heat a scant tablespoon of olive oil in a large non-stick skillet over medium heat. Swirl the pan to evenly coat the bottom with the olive oil.
Ladle 1/6 of the batter into the preheated skillet and immediately spread into a thin, round layer with the bottom of the ladle. Cook until the edges start to firm up and the bottom is evenly browned, approximately 2 minutes. Gently use a spatula with a thin edge to loosen all the way around the pancake before flipping. Cook the remaining side until evenly browned before removing from heat.
Transfer the cooked necci to a plate and repeat the process five more times with the remaining batter, adding a bit more olive oil to the skillet between each batch. Add a layer of parchment paper or plastic wrap between each warm necci to prevent sticking.
To serve, place one of the prepared necci on a clean, dry work surface and spoon 1/6 of the honey Ricotta mixture down the center. Wrap the edges of the necci around the filling to secure. If needed, add a little dab of honey and ricotta to the edge of the necci to hold the wrapped edges in place.
Repeat this process with the remaining necci and serve immediately. Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

CHESTNUT FLOUR CREPES

Chestnut Flour Crepes image

Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week.

Provided by Martha Stewart

Categories Crepe Recipes

Yield Makes 22

Number Of Ingredients 7

Ingredients

1 1/2 cups chestnut flour
1/8 teaspoon table salt
1 cup milk
3 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons confectioners' sugar
Chestnut Espresso Caramel-Swirl Ice Cream, for serving

Steps:

Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.

CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)

Chestnut Flour Crepes (Gluten- and Wheat-Free) image

Chestnut flour makes very unique crepes that happen to be both gluten- and wheat-free. The smoky, nutty flavor of the chestnut flour complements both savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or allow to cool and refrigerate until needed. Cooked crepes will stay fresh in the fridge for 2 days. The batter can be refrigerated up to 24 hours.

Provided by Buckwheat Queen

Categories Breakfast and Brunch Crepes Sweet

Time 14m

Yield 8

Number Of Ingredients 5

Ingredients

1 cup milk
2 eggs
1 tablespoon vegetable oil
1 cup chestnut flour
vegetable oil, or as needed

Steps:

Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.2 g, Cholesterol 43.4 mg, Fat 4.2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 28.7 mg, Sugar 1.5 g

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