Chestnut Crepes Filled with Ricotta and Mushrooms

Name: Chestnut Crepes Filled with Ricotta and Mushrooms
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Type 00 flour 0.8 cup; Chestnut flour 0.8 cup; Eggs 2; Milk 1 ½ cup; Salt 1 pinch; Butter to grease the pan 0.7 tbsp; Cow's milk ricotta cheese 1 cup; Porcini mushrooms 7 oz; Parmigiano Reggiano PDO cheese grated 1.8 oz; Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Salt to taste; Black pepper to taste; Parsley chopped to taste; Butter to taste; Parmigiano Reggiano PDO cheese grated to taste; Parsley minced to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Low
Note + resting time for the batter (30 minutes)

PRESENTATION

Recipe by
Sebastian Fitarau

Chestnut crepes, or crespelle alle castagne, totally bring the vibe of Northern Italy’s autumn right to your table. Seriously good. Made with nutty chestnut flour, these chestnut crepes have a hint of sweet earthiness that sets them apart from the usual savory crepes. In places like Piedmont or Liguria, chestnut trees are everywhere, so no surprise, folks use the flour for all sorts of cozy, fall dishes.

The savory crepes recipe here? It stuffs the crepes with creamy ricotta mushroom filling—think fresh ricotta mixed with tender porcini or finferli mushrooms. It’s the kind of filling that, for real, tastes like an Italian forest after it rains—moist, a little woodsy. Perfect for a cool evening meal with friends or family. Traditional, but never boring—no question—these crepes show off how Italians love to use whatever’s in season and nearby. And it really shines when you get a bite of golden crepe with that rich, cheesy center.

Trying out different fillings? Way, way more fun. People in different regions might add spinach, walnuts, or even thin slices of pancetta or prosciutto for something more salty and crispy. Brie is another good move if you want that gooey, melty feeling, and look, nobody in Northern Italy would blink twice at tossing a handful of wild mushrooms into the mix when they’re fresh. That’s what’s so great about this savory crepes recipe—it’s super flexible, perfect for a relaxed dinner or a bigger get-together.

Some cooks go for a drizzle of olive oil or a dusting of parmesan on top to give a little extra bite. Which is great. Others keep it simple and just enjoy the tangy flavors from the cheese and mushrooms. These chestnut flour crepes are naturally gluten-free, too, so they work for almost anyone.

Serve them as a first course at a family lunch, or pile a few on a platter for a rustic party snack—either way, you get that mix of soft, creamy filling and a light, nutty wrap that’s pretty hard to beat when autumn hits. I mean, really really hard to beat.

INGREDIENTS

For the Crepes: Type 00 flour 0.8 cup (100 g); Chestnut flour 0.8 cup (100 g); Eggs 2; Milk 1 ½ cup (400 ml); Salt 1 pinch; Butter 0.7 tbsp (10 g) - to grease the pan

For the Filling: Cow's milk ricotta cheese 1 cup (250 g); Porcini mushrooms 7 oz (200 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated; Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Salt to taste; Black pepper to taste; Parsley to taste - chopped

To Complete: Butter to taste; Parmigiano Reggiano PDO cheese to taste - grated; Parsley to taste - minced

Preparation

How to prepare Chestnut Crepes Filled with Ricotta and Mushrooms

To prepare the chestnut crepes filled with ricotta and mushrooms, first crack the eggs into a bowl, add a pinch of salt, and quickly whisk. Add the all-purpose flour 1 and half of the milk 2. Stir until all the flour is incorporated. Then add the chestnut flour 3.

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 it with some butter 6.

Pour a ladleful of batter into the pan 7 and cook for 1-2 minutes until the batter is golden 8, then flip it over and cook the other side. Repeat the same procedure until the batter is used up. Place the crepes on a plate 9 and set aside.

Now focus on 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. Once the garlic is golden, add the mushrooms 11 and adjust the salt 12.

Add the chopped parsley 13 and cook for 5-7 minutes until the mushrooms become tender. In a bowl, place the ricotta, add the mushrooms 14, the grated Parmesan 15, the pepper, and if necessary, adjust the salt.

Mix until you get a homogeneous mixture 16. Place a tablespoon of filling inside a crepe, then fold it in half 17 and again in half to form a triangular shape 18. Repeat the same procedure until the crepes are used up.

Grease a baking dish with oil and place your crepes inside it 19. Sprinkle the surface with grated Parmesan 20 and add small cubes of butter 21.

Finish with chopped parsley 22 and bake in a static oven at 430°F for 10-15 minutes until they start to gratinate 23. Plate your chestnut crepes filled with ricotta and mushrooms 34 and serve immediately!

Storage

Chestnut crepes filled with ricotta and mushrooms should be consumed as soon as they are ready, but if there are leftovers, you can store them in the refrigerator for 1-2 days, covered with plastic wrap or in a closed container.

Tip

Chestnut crepes filled with ricotta and mushrooms are a recipe that lends itself to many variations: for the filling, you can replace ricotta with other soft cheeses like mascarpone or robiola. If you prefer a stronger flavor, try adding crispy bacon or diced speck.

For the translation of some texts, artificial intelligence tools may have been used.

Chestnut Crepes Filled with Ricotta and Mushrooms

PRESENTATION

INGREDIENTS

How to prepare Chestnut Crepes Filled with Ricotta and Mushrooms

Storage

Tip

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