Name: Chestnut Crepes with Sweet Ricotta
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 1 cup chestnut flour; 1 tablespoon granulated sugar; 1/2 teaspoon kosher salt; 3 large eggs; 1 1/4 cups whole milk; 1 tablespoon canola oil; 1 cup fresh ricotta; 3 tablespoons wild flower or chestnut honey; Confectioners' sugar, for garnish

Directions

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14m Easy 97%

CLASS

Combine the chestnut flour, sugar and salt in a medium bowl. Whisk to combine, making sure there are no clumps. Whisk in the eggs and milk, whisking until smooth.
Heat a 6-inch nonstick skillet over medium heat. Add half the oil.
Ladle enough batter into the pan to coat the bottom, swirling as you go to keep the crepe thin. Cook just until set and the sides begin to curl, 1 to 2 minutes. Carefully flip the crepe and cook the other side until lightly browned, about 30 seconds longer. Transfer the crepe to a plate and continue making crepes with the remaining batter, adding more oil to the pan as needed.
Place 2 to 3 tablespoons ricotta in each crepe and roll up like a cigar to enclose the ricotta. Drizzle each crepe with honey and sprinkle with confectioners' sugar.

Chestnut Crepes with Sweet Ricotta

Ingredients

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