Chestnut Crepes With Sweet Ricotta Recipes

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CHESTNUT CRêPES WITH CREAMY MUSHROOMS



Chestnut Crêpes with Creamy Mushrooms image

Provided by Aran Goyoaga

Categories     Mushroom     Brunch     Vegetarian     Wheat/Gluten-Free     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 17

Chestnut crêpes (makes fifteen 8-inch crêpes)
2 eggs, at room temperature
1 cup (100 g) chestnut flour
1 cup (250 ml) whole milk, at room temperature
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Pinch of freshly grated nutmeg
1/4 stick (2 tablespoons or 30 g) unsalted butter, melted, plus more melted butter for the pan
Creamy mushrooms
3 tablespoons olive oil
2 cloves garlic, peeled
8 ounces (225 g) exotic mushrooms, such as cremini, oyster, and shiitake
4 sprigs thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons crème fraîche or whole-milk sour cream
1 tablespoon finely chopped fresh parsley

Steps:

  • Make the crêpes
  • 1. Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. It can be stored in the refrigerator for up to 24 hours.
  • 2. Heat an 8-inch nonstick sauté pan over medium heat. Brush the bottom and sides of the pan with some of the melted butter reserved for this purpose.
  • 3. Stir the chilled batter. Add about 2 tablespoons of batter to the pan while swirling it. This ensures a thin layer of the batter all over the pan. You want thin crêpes. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides with a rubber spatula. Using a spatula or even your hands (careful!), quickly flip the crêpe over and finish cooking. The first crêpe is usually a test one, so don't worry if it sticks. Transfer it to a plate and repeat with the rest of the batter. Stack all the crêpes. They should not stick together.
  • 4. At this point, you can fill them with anything or freeze them, stacked and tightly wrapped, for up to 1 month.
  • Prepare the mushroom filling
  • 1. In a medium sauté pan, heat the olive oil over medium heat. Add the cloves of garlic and gently let the garlic infuse the oil for 1 to 2 minutes; then remove it. Do not burn the garlic.
  • 2. Add the mushrooms and thyme. Cook for another couple of minutes, until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.
  • 3. Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.

STEWED CHESTNUTS WITH RICOTTA



Stewed Chestnuts With Ricotta image

Provided by Sam Sifton

Categories     side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds peeled chestnuts (available in specialty stores and at chestnutgrowersinc.com)
1 small fennel bulb, halved, a few fronds chopped and reserved for garnish
2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish
2 small bay leaves
Kosher salt
3/4 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
3/4 cup whole-milk ricotta, at room temperature

Steps:

  • Preheat oven to 375 degrees. Spread chestnuts in a roasting pan and roast until lightly golden, about 25 minutes.
  • Transfer to a deep, heavy pot. Cover with cold water, and add fennel, celery, bay leaves and a pinch of salt. Place over medium heat and simmer until the chestnuts are very soft but still whole, about 25 minutes. Drain cooking liquid and reserve. Discard fennel, celery and bay leaves.
  • Stir cream and butter into chestnuts, adding reserved cooking liquid if mixture is very thick. Gently reheat on a low burner, then transfer to a warm serving platter. Top with the ricotta and sprinkle with salt and the chopped fennel and celery tops.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 18 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams

CHESTNUT CREPES WITH SWEET RICOTTA



Chestnut Crepes with Sweet Ricotta image

Provided by Jackie Rothong

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup chestnut flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3 large eggs
1 1/4 cups whole milk
1 tablespoon canola oil
1 cup fresh ricotta
3 tablespoons wild flower or chestnut honey
Confectioners' sugar, for garnish

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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