Chestnut crepes stuffed with ricotta and mushrooms
"Impress everyone with our delicious **chestnut crepes**! These **vegetarian crepes** filled with **ricotta and mushrooms** are an original and flavorful idea for an unforgettable first course, perfect for a special dinner or a Sunday lunch. With our **easy crepes recipe**, preparing them in just 55 minutes will be a breeze!"
Dietary Information
Servings:
- 1
To prepare the chestnut crepes stuffed with ricotta and mushrooms, first crack the eggs into a bowl, add a pinch of salt and whisk quickly. Add the 00 flour 1 and half of the milk 2. Stir until all the flour is incorporated. Then add the chestnut flour 3.
- 2
Pour in the remaining milk 4 and stir until you get a smooth batter without lumps 5. Let it rest for 30 minutes in the fridge covered with plastic wrap. Heat a non-stick pan and lightly grease with butter 6.
- 3
Pour a ladle of batter into the pan 7 and cook for 1-2 minutes, until the batter is golden 8, then turn it over and cook the other side. Repeat the same procedure until the batter is used up. Put the crepes on a plate 9 and set aside.
- 4
Now dedicate yourself to preparing the filling. Clean the mushrooms and cut them into cubes 10. In a pan, pour a drizzle of oil, add the garlic and sauté for a few minutes. When the garlic is golden, add the mushrooms 11 and season with salt 12.
- 5
Also add the chopped parsley 13 and cook for 5-7 minutes, until the mushrooms are tender. In a bowl put the ricotta, add the mushrooms 14, the grated Parmesan 15, the pepper and if necessary season with salt.
- 6
Stir until you get a homogeneous mixture 16. Put a spoonful of filling inside a crepe then fold it in half 17 and again in half, obtaining a triangular shape 18. Repeat the same procedure until the crepes are used up.
- 7
Grease a baking dish with oil and arrange your crepes inside 19. Sprinkle the surface with grated Parmesan 20 and add small cubes of butter 21.
- 8
Complete with chopped parsley 22 and bake in a static oven at 220°C for 10-15 minutes, until they start to gratin 23. Plate your chestnut crepes stuffed with ricotta and mushrooms 24 and serve immediately!
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