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Chestnut Crepes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Could be brunch could be lunch could be breakfast could be dessert.

Could be brunch could be lunch could be breakfast could be dessert.

Ingredients

Serves: Depends on how big the crepes

Metric Cups
  • 120 grams chestnut flour
  • 120 grams flour
  • 150 grams chestnut honey
  • 400 grams ricotta cheese
  • 2 eggs
  • 25 grams butter
  • 8 marrons glacés
  • 4¼ ounces chestnut flour
  • 4¼ ounces flour
  • 5⅓ ounces chestnut honey
  • 14⅛ ounces ricotta cheese
  • 2 eggs
  • ⅞ ounce butter
  • 8 marrons glacés

Method

Chestnut Crepes is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crepe mixture: In mixer unite both flours, eggs and 30gr of honey 20gr melted butter and 3 dl tepid water. Beat mixture till well blended. Let rest for at least 30 minutes.
  • Proceed to make crepes. I use non-stick 18cm pan. Work the ricotta with 50gr. honey until smooth and soft, add marron glacs broken into pieces.
  • Spread ricotta mix on crepes and roll like cannelloni. Warm remaining honey in saucepan and drizzle over crepes
  • Crepe mixture: In mixer unite both flours, eggs and 30gr of honey 20gr melted butter and 3 dl tepid water. Beat mixture till well blended. Let rest for at least 30 minutes.
  • Proceed to make crepes. I use non-stick 18cm pan. Work the ricotta with 50gr. honey until smooth and soft, add marron glacs broken into pieces.
  • Spread ricotta mix on crepes and roll like cannelloni. Warm remaining honey in saucepan and drizzle over crepes
  • Additional Information

    A nice first experiment with different flours. I believe the original recipe is with marscarpone, but I prefer ricotta for a different consistency.

    A nice first experiment with different flours. I believe the original recipe is with marscarpone, but I prefer ricotta for a different consistency.

    Tell us what you think