The preparation of gluten-free crêpes with chestnut flour is very simple and can be customized with any salty filling. For the sweet version, omit the parsley and pepper and replace them with a little ‘honey: you will get an excellent dessert to be served simply with ricotta cheese or white yogurt and a sprinkling of cane sugar and cinnamon.
- 1 egg;
- 50 g chestnut flour;
- 125 ml cow’s milk (or soya milk for veg version);
- 1 tablespoon chopped parsley;
- a pinch of salt grated;
- black pepper;
- grated nutmeg;
- 15 g melted butter at room temperature.
FOR THE REST
- 3 tablespoons extra virgin olive oil;
- 1 poached clove of garlic;
- 1 kg of mixed mushrooms;
- 4 sprigs of fresh thyme with;
- a pinch of salt;
- a pinch of pepper;
- 4 tablespoons of sour cream (or fresh cream);
- 100 g grated parmesan cheese with fresh parsley for serving.
Prepare the gluten-free crêpes with chestnut flour: shell the egg in a bowl and beat them together with a pinch of salt, pepper and a grating of nutmeg. Add the chestnut flour, previously sieved, alternating it with the milk. Once the batter is prepared, add 1 tablespoon of finely chopped parsley and melted butter. Stir. Place the batter in the refrigerator and let it rest for at least 1 hour. This batter can be kept in the fridge for at least 24 hours.
Heat a non-stick plate, grease lightly with butter, and pour in a mixture of batter. Move the plate circularly so that the batter is distributed evenly over the entire surface. Cook the crêpes 30 seconds per side. Continue to cook crepes until the batter runs out.
Prepare the filling: wash the mushrooms thoroughly, removing any soil residue, and cut them into coarse pieces. In a pan, heat the olive oil together with the poached garlic. Let the garlic brown for 2 minutes, being careful not to burn it.
Add the mushrooms and thyme leaves. Brown over high heat. Blend them with the white wine, salt and pepper them. After about ten minutes, turn off the heat and add the sour cream (or fresh cream).
Tomatoes With Ricotta Cream
A recipe for making tasty tomatoes filled with a cream of ricotta cheese: an appetizer a little different from the classic stuffed tomatoes, also suitable for vegetarians, to prepare easily and quickly.
- 4 large ripe tomatoes;
- 400 g ricotta cheese;
- 20 g breadcrumbs;
- 2 eggs;
- 60 g grated Parmesan cheese;
- 1 pinch of nutmeg;
- salt qb;
- extra virgin olive;
- salt qb.
Heat the oven grill to 200 °C.
Fill the crêpes with mushrooms. Place them on a baking sheet previously greased with a little butter. Sprinkle the crêpes with the fresh grated cheese and gratin them until golden brown. Sprinkle with chopped parsley and serve immediately.