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Known in Italy as ‘Necci’, these crepes are given a sweet, nutty flavour, and a beautiful toasted, golden hue from the fine chestnut flour. Filled with ricotta and a floral, wildflower honey (we’ve used Wellington Apiary’s Hobart Wildflower Honey, but any local, quality honey will work), they make a delicious morning tea, dessert or indulgent breakfast.
Whisk together the sifted chestnut flour, eggs and milk until smooth, then leave for 15 minutes.
Heat a non-stick frying pan over a medium heat. Once warmed, add half a ladle full of the rested batter into the pan and swirl around until the base of the pan is covered evenly.
Cook until edges begin to lift away by themselves and the underside of the crepe is a golden brown. Transfer to a plate (there is no need to flip the pancake and cook the other side) and repeat with remaining batter. Depending on the size of your pan, this should yield around 8 crepes.
Spread ricotta over half of a crepe, then drizzle with a little honey. Fold the crepe in half (covering the ricotta), then in half again. Repeat with remaining crepes, then drizzle a little more honey over the top.
Scatter a few rosemary leaves over the pancakes and serve.
3h prep | N/A cook
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