These classic stuffed chestnut flour pancakes are a popular Tuscan dessert typically filled with a combination of fresh sheep’s milk ricotta cheese and honey.
Necci are often prepared on a special set of long-handled, flat iron paddles called testi. Both paddles are heated and the batter is then poured onto the bottom plate, while the other is placed on top. The two hot plates cook the batter evenly on both sides and make it easier to flip the tender pancake inside without tearing it.
Fortunately, this recipe can also be made without any special equipment. All you need is a large non-stick skillet and a spatula with a thin, clean edge to gently lift the fragile pancake prior to flipping it.
Tip: The addition of a little olive oil to the necci batter helps hold it together better, as well.