Mushroom Crepes with Chestnut Flour

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Chestnut flour is perfect for making light and golden crepes that are also gluten-free. It gives them a gentle nuttiness that compliments both sweet and savoury fillings, this recipe balances it with rich umami flavours from Parmesan and mushroom. Ricotta is used in the filling to give beautiful light texture to offset the deep flavours.

This recipe was created by our friends at A.L.P.A

For the crepes

100g 00 flour
100g Chestnut flour
2 Eggs
300-350ml Milk
10ml Olive oil
1 teaspoon salt
Butter (as needed)

For the filling

300g Mushrooms
250g Ricotta
1 garlic clove
Béchamel sauce
80g Grated Parmesan cheese
Chopped parsley (to taste)
Chopped hazelnuts (to taste)
Salt (to taste)
Olive oil (to taste)

Prepare the crepes

Crack the eggs in a large bowl, add salt and add the milk and oil, beating the mixture with a whisk.
Add the sifted chestnut flour and wheat flour a little at a time, continuing to mix, taking care not to form lumps. Whisk vigorously until the mixture is smooth.
Let the batter rest in the fridge for at least half an hour.
Then, once the resting time has elapsed, heat a non-stick frying pan over low heat and grease it with a piece of butter.
Take a small ladleful of the mixture and pour it into the centre of the pan - distributing it evenly over the entire surface, turning the pan very quickly.
Cook the crepe on both sides and set aside.
Repeat the operation until the mixture is used up, stacking the crepes obtained on a plate.

Prepare the filling

Clean and wash the mushrooms thoroughly. Slice them and cook them for a few minutes in a non-stick pan with a little oil and a clove of garlic.
Season with salt and pepper and add the chopped parsley.
Once cooked, puree the mushrooms in a blender together with the ricotta.
Place a spoonful of the mixture in the centre of each crepe and sprinkle with grated Parmesan cheese.
Fold them in half to form a triangle and place them in an oven dish, putting a little béchamel and parmesan between each crepe.
Sprinkle with grated cheese, a few spoonfuls of béchamel, a little oil and the chopped hazelnuts.
Bake in a hot oven at 180°C for about 10-15 minutes until the surface of the crepes is golden brown and serve.