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Chestnut Crepes

A community recipe by NYinRome

Not tested or verified by Nigella.com

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Introduction

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

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: Depends on how big the crepes

Metric U.S.

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