Recipe Chestnut Crêpes with Ricotta & Persimmon Cream

[MypinchofItaly]

Makes: 5 to 6 crêpes | Preparation time: 10 mins | Cooking time: 12 mins

• Ricotta: 350 g
• Chestnut flour: 150 g
• Whole milk: 250 ml
• Extra virgin olive oil (EVOO): 9 ml
• Persimmons, ripe: 2
• Eggs: 2
• Icing sugar: 1 tbsp
• Butter, unsalted: as needed
• Dark chocolate: to taste
• A pinch of salt

Method

Sift the chestnut flour and mix it in a bowl with the eggs, the milk, the oil and a pinch of salt. Whisk the dough thoroughly until it has a smooth and homogeneous texture; leave it to rest in the fridge for about half an hour.

Cut off the upper part of each persimmon and use a spoon to dig out the pulp. Put it in a food processor with the ricotta and the icing sugar and blend all the ingredients together until you get a soft and velvety cream.

Use a knife to break the dark chocolate into small pieces, then add it to the ricotta mixture and stir it just about enough to evenly distribute the chocolate.

Melt a thin sliver of butter in a large nonstick frying pan; use a spoon to pour in the pan just enough dough to cover the whole surface of the pan. When the crepe starts to detach itself from the borders of the pan, it means it’s ready to be flipped over and cooked for a minute more on the other side.

Let the crepe slide from the pan to a plate. Place a generous knob of ricotta cream in the middle of the crepe, then fold it in four parts and press gently with the back of a clean spoon to distribute the filling.

Sprinkle a bit of chocolate on top and your crêpes are ready to be enjoyed!

Tip: Chestnut flour is naturally gluten free and it can be an easier option if you’re invited to a big dinner or party and you’re not familiar with all the attendees.

 

[Morning Glory]

How beautiful these look...