- 150g chestnut flour
- 0.2 litres milk
- 1 egg
- 1 teaspoon olive oil
- Chopped hazelnuts to taste
- 150g nutella®
Necci with Chestnut Flour & nutella
Necci with Chestnut Flour & nutella
30 min
Originating from Tuscany, Necci are thin crispy pancakes made with chestnut flour and this recipe sees them filled with nutella.
Ingredients
Method
Mix the chestnut flour with the egg, gradually add the milk and then the oil to make a smooth batter. Leave it to rest in the fridge for 1 hour.
Evenly distribute a ladle of batter in a non-stick pan and cook the necci for a few minutes on both sides (the same as for crepes).
Once they are cool, spread approx. 20g of nutella® on each crepe (neccio) and then cut into 4 cm strips. Roll up the strips. Serve 3 necci on a small plate and decorate with chopped hazelnuts.
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