Neccio

Method

In a large bowl, whisk together the chestnut flour and salt, then gradually add the water whilst stirring continuously to form a smooth, thin batter without lumps. Heat a non-stick crepe pan or wide shallow pan over moderate heat and lightly oil it with olive oil. Pour approximately 100ml of batter into the centre and tilt the pan to spread it evenly into a thin, circular pancake about 25cm in diameter. Cook for 2-3 minutes until the bottom is set and lightly golden, then carefully flip and cook the other side for 1-2 minutes until also golden. Transfer to a warm plate and repeat with the remaining batter, lightly oiling the pan between each neccio. Serve warm, traditionally folded or rolled, sometimes filled with fresh ricotta cheese or honey, and optionally garnished with a sprig of rosemary for authentic Sammarinese flavour.