Back in the spring of 2011, my family & I visited Italy. While in Florence, we went to a market where an old couple was selling a crepe stuffed with fresh ricotta, Necci.

When we came back home, we ate Necci for breakfast for 2 weeks straight! Necci is extremely easy to prepare & is a crowd pleaser!


Gluten Free

Recipe is from


250 grams of chestnut flour

1-2 cups of water

1 tbsp olive oil

pinch of salt

oil for greasing

Fresh ricotta

Local honey


1. In a large bowl, mix the flour with enough water to get a smooth, dense batter, slightly thicker than crepe batter, I used around 1 3/4 cups of water. Add olive oil and a pinch of salt and mix again.

2. Heat and lightly oil a frying pan on medium high heat. Add a couple of spoonfuls of the batter to the pan and tilt slightly to evenly coat the pan (this batter does not move as fluidly as crepe batter).

3. Cook for about 2 minutes or until you see that the top of the Necci looks dry. Loosen with a spatula, flip over and cook the other side for one minute. Set aside and keep warm. When all the necci are ready, spread some fresh ricotta on each, roll them up and serve drizzled with honey.

I also sprinkled blueberries & roasted pecans in my Necci, which tasted good, but I think it’s better to leave it simple to retain the freshness of the Necci. Enjoy!

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