The chestnut flour crepes with ricotta, speck, and walnut filling are an autumn-flavored first course, rich and enveloping.
The chestnut flour gives the crepes a slightly sweet aroma that pairs perfectly with the creaminess of the ricotta, the sapidity of the speck, and the crunchiness of the walnuts. Perfect for a Sunday lunch or a special occasion, they can be prepared in advance and gratinated at the moment, bringing to the table a dish that wins you over at the first taste.
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I’ve opened a recipe channel open to everyone for free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the TOPIC of autumn recipes, here are more ideas just below:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup chestnut flour
- 1 egg
- 3/4 cup milk (may be plant-based)
- to taste salt
- as needed butter (to grease the pan)
- 7 oz ricotta
- 1.75 oz diced speck
- 1 oz walnut kernels
- 1 tbsp extra virgin olive oil
- to taste pepper
- to taste butter
- to taste light cream (light)
Tools
- Pans
- Crepe Pans
- Bowls
- Spoons
Prepare these autumn crepes with me
In a bowl, mix chestnut flour, egg, and milk until you get a smooth and homogeneous batter; if necessary, blend with a mixer.
Add a pinch of salt and let it rest covered in the fridge for 20/25 minutes.
After the resting time, proceed to cook the crepes until the batter is finished.
In a new bowl, make the filling for the autumn crepes with chestnut flour by combining ricotta, diced speck, crumbled walnut kernels, and a drizzle of EVO oil.
Place the filling on the crepes and close them as you like, rolling or folding them like a wallet!
Then place them in the slightly buttered baking dish, spread a little light cream, and bake this autumn first course with crepes for a few minutes!
Let them cool slightly and serve with grated Parmesan if you like…
Enjoy your meal and happy cooking!
Annalisa
Storage
You can store the filled crepes in the fridge for 2 days, reheating them when needed
