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Mario Batali's Neci con Ricotta

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A tasty Italian treat!
skill level
time
30-60min
servings
4-6
cost
$
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Try this tasty Italian treat!
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ingredients
  • 1/2 cup Chestnut Flour
  • 1/4 cup All-Purpose Flour
  • 2 Eggs
  • 1 cup Whole Milk
  • Salt and Pepper
  • Olive Oil or butter (for pan)
  • Ricotta
  • Honey (to serve)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 400F.
  • 2
    1/2 cup Chestnut Flour
    1/4 cup All-Purpose Flour
    2 Eggs
    1 cup Whole Milk
    Salt and Pepper
    Place the two flours in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Season with salt and pepper. Allow the batter to stand for 20 minutes.
  • 3
    Olive Oil or butter (for pan)
    Heat a 6-inch nonstick pan over high heat until hot and brush with the olive oil. Turn the heat down to medium and pour 1 1/2 tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Continue the process until all the batter has been used.
  • 4
    Ricotta
    Honey (to serve)
    Arrange the crispella in a baking dish so that none overlap, and place 3 tablespoons of ricotta into each. Bake for 5 minutes, then carefully fold over and bake for an additional 2 minutes. Remove from oven, plate and drizzle each with honey, and serve warm.
 
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