I frutti genuini della nostra terra

Chestnut flour crepes

Ingredients for 8 crepes 26 cm in diameter:
125 g of flour type 00, 125 g of chestnut flour, 60 g of granulated sugar, 40 g of butter, 3 whole eggs, ½ l of milk, 1 orange peel, 1 pinch of salt.

 
Before starting to prepare the crepes, melt and then cool the butter.
Put the flour 00 and chestnut sifted in a bowl, add the sugar and the pinch of salt. Pour the milk mixing well with the whisk to avoid the formation of lumps, then add the melted butter and let it cool.
Beat the eggs and then add to the mixture. Add the grated orange peel and mix to combine the ingredients until a smooth and homogeneous dough is obtained; Place the batter in the refrigerator for at least 30 minutes, covered with plastic wrap.
After the necessary time, put to heat a knob of butter in a non-stick frying pan. Remove the batter of the crepes from the refrigerator and pour a ladle in the middle of the pan, distribute evenly. Cook the crepe on one side for a few minutes and then turn it with a spatula, cooking it for a minute on the other side.
Transfer the ready crepes on a plate and repeat the operation: with these doses you will get 8 crepes. Fill the crepes halfway with chocolate or mascarpone creams; Fold it in half twice, place on a serving plate and decorate as desired. Serve very hot.

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