Neccio is a typical Tuscan chestnut pancake. First, whisk the Ricotta Luciana and sugar until blended. Sieve the flour into a bowl so that there are no lumps. Add sugar and salt, then pour the water in a thin stream and whisk to avoid lumps.
Mix until you get a smooth batter similar to that of crepes. Grease pan with a little olive oil to coat, then pour a ladle of batter into the center of the pan and cook over low heat 2-3 minutes on one side until golden, then flip the pancake and cook on the other side. Place two tablespoons of the Ricotta mixture in the center of each pancake, fold the pancake over and serve warm.
What is needed
pan for crepes