Necci, Tuscan Chestnut Crêpes

Author Notes

This recipe is from my book CUCINA POVERA, Tuscan Peasant Cooking (Andrews McMeel 2011). Within the previous, of us within the mountains of Tuscany survived this potential that of the wonderful chestnut tree and all that it supplied, from safe haven and tools to food for themselves and their animals. I learned to kind these crepes from Signora Eni Marcucci who cooked them within the broken-down way between chestnut leaves on musty stones in her fireplace (concept the photograph). This recipe has been adapted for the fresh kitchen. Within the previous, stunning crêpes,made with sweet chestnut flour, were most steadily the particular dish served for lunch or dinner. The broken-down filling is new sheep’s milk ricotta, however cooked beans, onion frittata, sautéed wild greens, or bits of leftover roasted meat can moreover be musty. The crêpes can moreover be drizzled with chestnut honey and served as a dessert. —Pamela Sheldon Johns

Substances

• 
  2 ¹/₂ cups
  
  chestnut flour
  
  
• 
  2 cups
  
  spring water
  
  
• 
  ¹/₂ teaspoon
  
  sea salt
  
  

• olive oil or butter to grease the cooking surface
  
  

• 
  8 ounces
  
  complete-milk ricotta, ideally sheeps’ milk