Chestnut crepes
The chestnut crepes, made with chestnut flour are one of the simplest and most delicious dessert. Stuffed with cottage cheese or chocolate cream, they are really very good.
Once the chestnut crepes were prepared using a special red-hot plate and cooked between two chestnut leaves, but we use now a simple pan.
The ingredients are only three, but you can change the filling, giving each crepe a different taste.
The chestnut crepes are naturally gluten free and lactose free. You can fill them, if you are intolerant or allergic to dairy products, with a good vegan chocolate cream. But let's see how to prepare it. With the doses I'm going to give, you will have about 10-15 crepes 20 cm in diameter.
Ingredients:
400g chestnut flour
500 g water
a pinch of salt
For the filling:
500 g cottage cheese
or
chocolate cream as Nutella
As I told you the ingredients are few; the chestnut flour can also request a greater amount of water, the batter must be very liquid to form a thin layer that will cook in a very short time from both sides. Put in a bowl the flour and salt, then add the water, stirring vigorously to dissolve the clots that are formed; when we have a liquid batter, light a fire under a pan, brush some oil on its surface and pour a dose of the batter. It will expand on the basis of the pan forming a thin layer that will cook in a minute; turn the crepe (or neccio), taking care not to break it and cook for another minute on the other side. Once they are ready, we will proceed to fill them, spreading cream cheese or chocolate over the entire surface of the crepe and rolling it out. Ready to be eaten as a dessert or snack.
Once the chestnut crepes were prepared using a special red-hot plate and cooked between two chestnut leaves, but we use now a simple pan.
The ingredients are only three, but you can change the filling, giving each crepe a different taste.
The chestnut crepes are naturally gluten free and lactose free. You can fill them, if you are intolerant or allergic to dairy products, with a good vegan chocolate cream. But let's see how to prepare it. With the doses I'm going to give, you will have about 10-15 crepes 20 cm in diameter.
Ingredients:
400g chestnut flour
500 g water
a pinch of salt
For the filling:
500 g cottage cheese
or
chocolate cream as Nutella
As I told you the ingredients are few; the chestnut flour can also request a greater amount of water, the batter must be very liquid to form a thin layer that will cook in a very short time from both sides. Put in a bowl the flour and salt, then add the water, stirring vigorously to dissolve the clots that are formed; when we have a liquid batter, light a fire under a pan, brush some oil on its surface and pour a dose of the batter. It will expand on the basis of the pan forming a thin layer that will cook in a minute; turn the crepe (or neccio), taking care not to break it and cook for another minute on the other side. Once they are ready, we will proceed to fill them, spreading cream cheese or chocolate over the entire surface of the crepe and rolling it out. Ready to be eaten as a dessert or snack.
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