Ingredients for 8 people:

•      400 g of chestnut flour
•      a glass of water
•      a teaspoon of sugar
•      a pinch of salt
•      olive oil

Preparation:

First of all, to prepare chestnut  crêpes (also called “necci” in Garfagnana) you must acquire the “Testi” (photo at top) , a metal tool composed of two circular parts with a long handle (see photo on top of the article). Put the chestnut flour in a bowl with  water, sugar and salt; mix well until you get a smooth batter. Grease the “testi” tool and put a part of it on the flame, pour the batter over it and cover with the other part of the tool . Remove from the heat when the batter has become solid. Serve the neccio–crêpes stuffed with fresh ricotta cheese.