Necci are Tuscan crepes made of chestnut flour. This is not the traditional recipe: I added 2 egg whites for more protein content. What I like about this recipe is that although it isn’t sweet, the association chestnut / ricotta make the whole thing still tastes like a dessert.
Ingredients for 2 crepes:
– 1/4 cup chestnut flour
– 1/4 cup water
– 2 egg whites
– 1/2 cup ricotta
Sift the flour into a mixing bowl and beat in the egg whites. Add the water, whisking until smooth. Allow to stand 15 minutes.
Heat a 6 to 8-inch cast iron skillet or nonstick crepe pan over medium heat. Add crepe batter and roll pan to distribute evenly and thinly. Cook until the crepe is firm on the underside and is curling up at the edges, about 1 minute; flip the crepe and cook on the raw side for about 30 seconds.
Serve warm filled with ricotta.
Nutrition facts for one crepe: 170 kcal, 11.8 g protein, 11.8 g carbs, 2.6 g sugar, 8.5 g fat.