Ever heard of necci?
Traditionally prepared on two flat, heavy iron plates with batter spooned between the two and flipped over until both sides are cooked evenly.
The pancakes are then piled between chestnut leaves until the batch is ready to eat.
Before we begin, let's learn more about its main ingredient.
Chestnut flour is wrongfully neglected in Croatia. On the other hand, Italians cherish this flour more than anything so it is not a wonder why it can be found in numerous traditional recipes.
Chestnut flour is an indispensable part of "cucina povera" which means that this flour, like chestnut itself, saved the poor inhabitants of central Italy from starvation with its caloric value. “La cucina povera toscana”, literally translated as poor Tuscan cuisine, is anything but poor. These homemade or traditional recipes are poor in the number of ingredients, but extremely rich in flavours.
Slightly sweet chestnut flour is used for various desserts, but also for savoury dishes. It is obtained by drying and grinding roasted chestnuts. It is a good source of carbohydrates and gives desserts a special nutty taste. Naturally, it does not contain gluten, so you can use it in gluten-free cakes, pancakes, bread or pastries.
This sweet, nutty, slightly funky crepe couldn't be easier to make, contains only a few ingredients and can be filled with ricotta and drizzled with chestnut honey or eaten on its own without any filling.
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