Chestnut flour crepes with pumpkin and mushrooms
This vegetarian recipe is tasty and delicate. Different flavors that create a perfect balance between them.
Equipment
- 1 oven
Ingredients
For the Crepes
- 80 gr of chestnut flour
- 80 gr of flour 00
- 2 eggs
- 2 dl of milk
- Extra virgin olive oil
- Salt
For the filling
- 300 gr of mixed mushrooms if you find fresh porcini, use those
- 150 gr of fresh pumpkin
- 60 gr of grated parmesan cheese
- 1 clove of garlic
- Hazelnuts grains
- Rosemary some sage and marjoram leaves
- Fresh parsley
For the Fondue
- 50 gr of Fontina cheese you can also use a similar cheese, with the same melting consistency
- 100 ml of vegetable cream
- Some chives
- Extra virgin olive oil
- Salt and pepper
Instructions
- Clean the mushrooms well by removing all traces of earth. Fry the garlic with a little oil, add the sliced mushrooms and a good handful of chopped parsley (previously washed). Cook for about 10 minutes, stirring often, if necessary add a little water.
- Before turning off, season with salt and add a good grind of pepper.
- Remove the seeds from the pumpkin, wash and cut it into slices. Place it on a baking sheet with baking paper, salt lightly and if you like it, season with rosemary, marjoram and sage. Bake in a hot oven at 180°C for 30 - 40 minutes.
- Let’s now move on to prepare the crepes. Sift the flours into a large bowl, add the cold milk a little at a time and mix with a whisk in order to dissolve any lumps. Add the eggs and a pinch of salt. Mix well then cover with the cling film, put it in the refrigerator for 30 minutes.
- Grate the parmesan cheese, cut the fontina cheese into cubes. After 30 minutes, heat a small or medium non-stick pan, depending on how big you want to make the crepes. Add oil lightly and when it is hot, pour a ladle of dough that you will have mixed again before using. Rotate the pan so that the mixture is evenly distributed over the entire surface.
- Cook each side of the crepes for 1 minute, and then continue with a new one. If necessary, grease the pan again with a very little oil.
- Once the crepes are ready, fill them with mushrooms, parmesan cheese, the pumpkin pulp, that you have separated from the skin and cut into small pieces, adding also some hazelnuts grains.
- You have now two ways to close the crepes: you can roll them up, easier, or form a bundle that you close with a thread of chives blanched a few seconds in boiling water.
- Arrange the crepes on a baking sheet greased with oil or butter and bake them for 3 minutes on “grill” function.
- Meanwhile bring the cream to boil in a pan, add the fontina cheese, mix well for a few seconds then blend the cream with an immersion mixer.
- Arrange the fondue on the base of the dish, place the crepes on top and garnish with pepper and chives cut into small pieces.
Video
Notes
The kind of vegetables you can replace in this recipe gives really “room” to your fantasy. You can, for example, use other kinds of flour and use the chestnuts inside the filling which can be done according to you personal taste as for vegetables: zucchini, asparagus, spinach, each of them matches in a perfect way with this recipe.