The CHESTNUT CREPES WITH FONTINA AND WALNUTS are a delightful autumn first course and an absolute must-try. The classic pairing of fontina and walnuts nicely counterbalances the slightly sweet taste of chestnut flour. Of course, to suit your taste you can replace the fontina with taleggio or gorgonzola. As the cold and rain begin, boredom can be deadly, so why not invite friends for dinner and surprise them with a first course I would call comfort food? You’ll see smiles return to everyone’s faces.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs (medium, at room temperature)
- 2 1/8 cups milk
- 1 cup 00 flour (all-purpose flour)
- 3/4 cup chestnut flour
- 1 pinch salt
- as needed butter
- 3/4 cup milk
- 11 oz fontina cheese
- 1 cup grated Parmesan
- 1/2 cup walnut kernels
Tools
- 1 Bowl
- 1 Crepe pan
- 1 Baking dish
- 1 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, diluting with the milk until you obtain a smooth batter.
Heat a non-stick pan and grease the bottom with a small pat of butter.Pour half a ladle 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 the mixture becomes too thin, while still on the heat add about 1 tablespoon of cold milk in which you have dissolved 1 teaspoon of cornstarch.
Fill the crepes with the fontina cream or fondue and the chopped walnuts. Roll them up, 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 add extra flavor and savoriness to the dish you can place a slice of speck (smoked ham) inside each crepe.
