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Chestnut and Radicchio Crepes with Gorgonzola
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 40 min
- Cook time: 1 h 20 min
- Serving: 6
- Note + resting time for the batter in the fridge (30 min.)
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PRESENTATION
Chestnut crepes, they're a Northern Italian treat that can make any table feel extra special. Really good stuff. The batter for these chestnut crepes? It uses chestnut flour, adding an aromatic, slightly sweet touch to each bite—way way different from regular wheat crepes. Inside, you've got a classic mix from the region: tender radicchio, creamy gorgonzola, and soft boiled potatoes. Seriously good. This combo shows off the Italian knack for using seasonal ingredients, especially when autumn arrives and chestnuts and radicchio are everywhere.
People really love how the chestnut flour crepes hold up to rich fillings without getting soggy, and that hint of golden chestnut in the batter—unforgettable. For anyone into a good vegetarian meal, this savory crepes recipe feels both comforting and kinda elegant. And look, in places like Lombardy and the Veneto, you'll see many versions of radicchio crepes like this. Sometimes with smoked cheese instead of gorgonzola, but honestly, the blue cheese sauce really makes these stand out. And the sauce? As soon as the creamy, melty gorgonzola hits the warm crepes, everything blends into a dish that's extra satisfying on a cool day.
These gorgonzola crepes are perfect for family dinners and great for impressing friends. You know, especially since you can prep the crespelle and filling ahead of time. Which is great. It's cool how this Italian crepes dish manages to be both comfort food and something a bit fancier, thanks to the combination of flavors and that moist, almost silky texture from the cheese sauce. You end up with a plate that's hearty but not too heavy, with every bite offering a mix of tangy cheese, mellow potato, and just enough bitterness from the radicchio. It's a real celebration of fall foods, and anyone who enjoys gourmet crepes or wants a break from the usual pasta will likely make these more than once. With the added convenience of prepping in advance, these crepes are both a practical and really really good choice for any occasion.
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INGREDIENTS
- for the crepes
- Chestnut flour 0.8 cup (100 g)
- Whole milk 0.67 cup (150 g)
- Eggs 1
- Butter 3 tbsp (45 g)
- Extra virgin olive oil to taste
- for the gorgonzola sauce
- Gorgonzola cheese 14.1 oz (400 g)
- Fresh liquid cream ½ cup (100 g)
- for the filling
- Radicchio 1 ¼ cup (300 g)
- Chestnuts 0.875 cup (130 g)
- Potatoes 4.6 oz (130 g)
- Shallot 1.75 oz (50 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- Chives to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Preparation
How to prepare Chestnut and Radicchio Crepes with Gorgonzola
To prepare the chestnut and radicchio crepes with gorgonzola, start by cooking the chestnuts: score the chestnuts with a sharp knife, making a cut on the rounded part of the shell 1. Place them in a saucepan with water and bring to a boil 2, letting them cook for about 20 minutes from boiling. Meanwhile, boil the potatoes for about 30 minutes, or until they are soft 3.
Drain the chestnuts 4 and let them cool slightly, then dry them with a tea towel 5 and peel them completely 6: you will get about 3.5 oz of cooked chestnuts. Some will be used for the filling, the rest for garnish.
Now prepare the batter: sift the chestnut flour into a bowl 7, then add the milk 8 and melted butter 9.
Mix with a whisk until smooth, then incorporate the beaten egg 10. Combine everything 11 and let the batter rest in the refrigerator for 30 minutes. In the meantime, prepare the filling: finely chop the shallot 12.
Cut the radicchio into julienne strips 13, roughly chop the boiled chestnuts with a knife 14. Heat a drizzle of oil in a saucepan and let the shallot brown 15.
Add the radicchio 16, increase the heat and let it stew for about 3 minutes, seasoning with salt and pepper 17. When it's soft, remove from heat and add the chopped chestnuts 18.
Incorporate the mashed boiled potato 19, grated Parmigiano Reggiano 20, and chopped chives 21.
Mix well to obtain a homogeneous mixture 22. Now take the batter and heat a 10-inch crepe pan greased with a thin layer of butter. Pour a ladle of batter into the center 23 and swirl the pan so it spreads evenly 34.
Cook the crepe for 2 minutes on each side 25 until golden 26. Continue until the batter is used up and let them cool slightly 27.
At this point, fill each crepe with a quarter of the filling on one half of the surface 28. Fold them in half 29, then fold again 30.
This way, you will get a triangle 31. Drizzle some oil in a baking dish 32 that can comfortably hold them 33 and heat them in a static oven at 300°F for 10 minutes.
While the crepes are in the oven, prepare the gorgonzola sauce: in a small pot, combine the gorgonzola 34 and the cream 35, then gently melt for about 3 minutes 36, stirring until you get a velvety cream.
Plate by spreading the hot cheese sauce on the bottom 37, then place a crepe on top and finish with some chestnut pieces 38 and a bit of fresh chives. Serve your chestnut and radicchio crepes with gorgonzola immediately 39!
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