Chestnut Crepes With Sweet Ricotta Recipes
CHESTNUT CREPES WITH SWEET RICOTTA
Provided by Jackie Rothong
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the chestnut flour, sugar and salt in a medium bowl. Whisk to combine, making sure there are no clumps. Whisk in the eggs and milk, whisking until smooth.
- Heat a 6-inch nonstick skillet over medium heat. Add half the oil.
- Ladle enough batter into the pan to coat the bottom, swirling as you go to keep the crepe thin. Cook just until set and the sides begin to curl, 1 to 2 minutes. Carefully flip the crepe and cook the other side until lightly browned, about 30 seconds longer. Transfer the crepe to a plate and continue making crepes with the remaining batter, adding more oil to the pan as needed.
- Place 2 to 3 tablespoons ricotta in each crepe and roll up like a cigar to enclose the ricotta. Drizzle each crepe with honey and sprinkle with confectioners' sugar.
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- Meantime prepare the berry coulis simmering the berries with the rest of the ingredients for the coulis for 5 mins until the fruit is soft. Remove and allow to cool down.
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