The CHESTNUT CREPES WITH FONTINA AND WALNUTS are a delightful autumn first course you absolutely must try. The classic pairing of fontina and walnuts nicely balances the sweetness of chestnut flour. Of course, to taste you can substitute the fontina with taleggio or gorgonzola. As the cold and rainy days begin and boredom sets in, why not invite friends over for dinner and astonish them with a dish I would call comfort food? You will see smiles return to everyone’s faces.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs (medium at room temperature)
- 2.11 cups milk
- 1 cup 00 flour (type 00 all-purpose flour)
- 0.80 cups chestnut flour
- 1 pinch salt
- as needed butter
- 0.85 cups milk
- 10.6 oz fontina cheese
- 1 cup grated Parmesan
- 1/2 cup walnut kernels
Tools
- 1 Bowl
- 1 Crepe pan
- 1 Baking dish
- 1 Small saucepan
Steps
To prepare the CHESTNUT CREPES WITH FONTINA AND WALNUTS, start by making the batter.
Beat the eggs and combine them with the flours and a pinch of salt, thinning with the milk until you obtain a smooth batter.
Heat a nonstick pan and grease the bottom with a knob of butter.Pour half a ladleful of batter and cook the crepes one at a time, about 30 seconds per side.
In a large saucepan, bring the milk almost to a boil, cut the fontina into fairly small cubes, add them to the milk together with the Parmesan and whisk until the cheeses melt. The final result should be a thick cream, which you will let cool.If it seems too runny, while still on the heat, add half an espresso cup of cold milk (about 1 tablespoon) in which you have dissolved a teaspoon of cornstarch.
Fill the crepes with the fontina cream or cheese fondue and the coarsely chopped walnuts. Tie them like little pouches, closing them with strips of leek leaves.
Place them in a buttered baking dish and bake your chestnut crepes with fontina and walnuts in a preheated oven at 356°F for 5 minutes.
VARIATION
To give the dish extra flavor and savoriness, you can insert a slice of speck inside each crepe.
