The chestnut flour crêpes with ricotta, speck, and walnut filling are an autumn-flavored main course, rich and enveloping.
The chestnut flour gives the crêpes a slightly sweet aroma that perfectly complements the creaminess of the ricotta, the savoriness 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 baked just before serving, bringing a dish to the table that captivates from the first bite.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking 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 THEME of autumn recipes, I leave you 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 (also plant-based)
- to taste salt
- to taste butter (to grease the pan)
- 7 oz oz ricotta
- 1/4 cup diced speck
- 1/4 cup walnut halves
- 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 crêpes with me
In a bowl, mix chestnut flour, egg, and milk until a smooth and homogeneous batter is obtained; blend with a mixer if necessary.
Add a pinch of salt and let it rest covered in the refrigerator for 20/25 minutes.
After the time has passed, proceed to prepare the crêpes until the batter is finished.
In a new bowl, prepare the filling for the autumn crêpes with chestnut flour by combining ricotta, diced speck, crumbled walnut halves, and a drizzle of EVO oil.
Then place the filling on the crêpes and close them… however you like, rolling or folding them wallet style!
Place them in a lightly buttered baking dish, spread a bit of light cream, and bake for a few minutes, this autumn crêpe main course!
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 crêpes in the fridge for 2 days, reheating them as needed
