Chestnut Crepes with Sweet Ricotta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 11
- Protein
- 7
- Cholesterol
- 89
- Sodium
- 187
- Total: 20 min
- Active: 20 min
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
- 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.