Imagine a dish that encapsulates the essence of fall, where the earthy sweetness of chestnut flour crepes meets the hearty flavors of pumpkin and mushrooms. Welcome to the world of Chestnut Flour Crepes with Pumpkin and Mushrooms, a recipe that promises to bring the warmth and richness of the season to your table.

Chestnut Flour Crepes with Pumpkin and Mushrooms Recipe

Chestnut flour crepes with pumpkin and mushrooms

This vegetarian recipe is tasty and delicate. Different flavors that create a perfect balance between them.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 45

Total Time 1 30

Course Main Course

Cuisine French

Servings 4 people

Calories 3245 kcal

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.

Keyword chestnut flour, mushrooms, pumpkin

Alternative Cooking Method: Chestnut Flour Crepes with Pumpkin and Mushrooms in an Air Fryer

If you’re seeking a healthier approach to preparing Chestnut Flour Crepes with Pumpkin and Mushrooms, consider using an air fryer. This method allows for a lower-fat cooking process while still achieving a delicious result.

Begin by preparing your crepe batter as per the recipe, ensuring it’s smooth and lump-free. Instead of cooking your crepes on a stovetop, pour a small amount of batter into a silicone mold that fits your air fryer. Ensure the batter is spread evenly to achieve a uniform thickness.

Set your air fryer to a medium heat setting and cook each crepe for about 5-7 minutes, or until they are lightly browned and cooked through. The exact timing will depend on your specific air fryer model and the thickness of your crepes.

While your crepes are cooking, you can prepare your pumpkin and mushroom filling on the stovetop as per the recipe. Once your crepes are ready, carefully remove them from the air fryer and let them cool slightly before filling to prevent tearing.

To serve, fill each crepe with your prepared pumpkin and mushroom mixture. Roll or fold the crepes, then return them to the air fryer for another 2-3 minutes to warm through.

This air fryer method for Chestnut Flour Crepes with Pumpkin and Mushrooms offers a lower-fat alternative to traditional pan-frying. It’s a testament to the versatility of air fryers, proving they can handle even the most delicate of recipes with ease and precision.

About Chestnut Flour Crepes with Pumpkin and Mushrooms

Creamy Mushroom Crêpes - Cilantro and Citronella

This recipe takes the classic French crepe and gives it an autumnal twist by using chestnut flour for a subtly sweet, nutty flavor. The crepes are then filled with a savory mixture of pumpkin and mushrooms, creating a delightful contrast of flavors and textures that is both comforting and satisfying.

Cooking Tips

When making the crepe batter, ensure it’s smooth and lump-free for even cooking.
Use fresh, seasonal pumpkins and mushrooms for the best flavor.
Cook the crepes on medium heat to prevent them from burning.
Allow the crepe batter to rest before cooking. This helps the flour absorb the liquid and results in tender crepes.
Don’t overfill the crepes to ensure they can be folded or rolled easily.

Serving Suggestions