Chestnut crepes with Taleggio, radicchio, and nuts, a sensational first course, rich in flavors. Although, sometimes, I use it as an appetizer.
I really love using chestnut flour, both in sweet and savory recipes, this is a savory dish with autumn flavors and aromas. These chestnut crepes have a filling of radicchio, Taleggio, and nuts, on a delicate béchamel sauce. The delicate flavor of chestnut flour pairs perfectly with the bitterness of radicchio, all balanced by Taleggio, a truly fantastic cheese, and the creaminess of béchamel, with a crunchy touch from the nuts. Simple and quick to prepare, perfect for lunch or dinner. Wonderful, try it!
Check out my review on the Videoelettronica AB 452125 digital kitchen scale spoon
Here are more delicious chestnut recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 522.85 (Kcal)
- Carbohydrates 30.65 (g) of which sugars 12.91 (g)
- Proteins 20.48 (g)
- Fat 36.15 (g) of which saturated 17.11 (g)of which unsaturated 6.92 (g)
- Fibers 4.14 (g)
- Sodium 717.39 (mg)
Indicative values for a portion of 303 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for chestnut crepes with Taleggio and nuts
crepes ingredients
- 1 cup chestnut flour
- 1 cup milk
- 2 eggs
- 2 tbsp extra virgin olive oil
- to taste black pepper
- to taste nutmeg
- 1 radicchio (head)
- 3.5 oz ricotta
- 5 oz Taleggio
- 1.8 oz grated Parmesan cheese (grated)
- 1.8 oz walnuts (chopped)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 3 cups milk
- 3.5 oz butter
- 1.8 oz all-purpose flour
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Pan Home Granchef Non-stick Crepe Pan Ex/Chef Single Handle 8 inches Kitchen Cookware, Aluminum, Black, 8 inches
- Manual Whisk Tescoma 630244 Delicia Whisk, Stainless Steel, Silver, 12 inches, 1 Piece
- Baking Tray Pentole Agnelli COAL49/340 Rectangular Baking Tray in Aluminum Alloy 3003 with Edge, Silver, 16×12 inches, 1 Piece
- Bowl AmazonCommercial – Set of 3 Bowls, Lids Not Included
Steps for chestnut crepes with Taleggio and nuts
Let’s prepare the crepes. In a bowl, add the sifted flour, pour in the milk slowly, and stir with a hand whisk. Combine the eggs one at a time, add the oil, salt, pepper, and nutmeg. Stir until you have a smooth, lump-free batter. Cover the bowl with plastic wrap and refrigerate for half an hour.
In the meantime, wash the radicchio, slice it into strips, place it in a pan with a drizzle of oil, and let it wilt for a few minutes. Add salt at the end of cooking.
Cooking the crepes. Take an 8-inch non-stick pan, grease it with a piece of butter, and heat it over the stove. Pour a ladle of batter in the center and swirl it to cover the bottom. Let it cook for a few minutes, turn the crepe with the help of a spatula, and let it cook for about 2 minutes. Once ready, slide it onto a plate, and continue with the rest of the batter.
Prepare the filling. In a bowl, place the radicchio, ricotta, diced Taleggio, Parmesan, and chopped walnuts, and mix well with a spoon. Spread the crepe on a work surface, and place a good amount of the prepared mixture in the center. Fold the crepe into a fan shape and place it in a baking tray with pieces of butter and a sprinkle of Parmesan underneath and on top, bake at 356°F for about 20 minutes until golden.
Prepare the béchamel. In a saucepan, melt the butter and add the flour. Let the roux cook for a few minutes. In a separate saucepan, heat the milk with the salt and spices. When hot, add it all at once to the roux, stirring with a whisk until it begins to thicken. Remove from heat, add a drizzle of oil, cover, and set aside.
Serve by placing a couple of tablespoons of béchamel on the plate. Lay the crepe on top and sprinkle with chopped walnuts
Tips, variations, chestnut crepes with Taleggio, radicchio, and nuts
Different cheeses: Instead of Taleggio, you can use other soft cheeses like gorgonzola, fontina, or brie. For a spicier touch, try a blue cheese. Seasonal vegetables: Besides radicchio, you can add other seasonal vegetables like spinach, chard, pumpkin, or mushrooms. Nuts: Besides walnuts, you can use other nuts like almonds, pistachios, or hazelnuts.
