Chestnut Crêpes Stuffed with Ricotta and Porcini Mushrooms

Servings: 4 people

For the Crêpes:

• 3/4 cup chestnut flour (100g)
• 3/4 cup all-purpose flour (100g)
• 3 eggs
• 2 cups milk (500ml)
• 1 pinch of salt
• 2 tsp butter (10g), plus more for greasing the pan

For the Filling:

• 1 cup ricotta (250g)
• 7 oz porcini mushrooms, fresh or frozen (200g)
• 1/2 cup Parmesan cheese (50g)
• 1 garlic clove
• 2-3 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

1. Prepare the crêpe batter: In a bowl, mix the chestnut flour, all-purpose flour, eggs, milk, and a pinch of salt. Whisk until smooth and lump-free. Let the batter rest for about 30 minutes.
2. Cook the crêpes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a ladle of batter into the skillet, tilting it to spread the batter evenly. Cook for 1-2 minutes until golden, then flip and cook the other side. Repeat until all batter is used. Set the crêpes aside.
3. Prepare the filling: Clean the porcini mushrooms and cut them into cubes. In a pan, heat olive oil and add the crushed garlic clove. Once the garlic turns golden, add the mushrooms and cook for 5-7 minutes until tender. Season with salt and pepper, and sprinkle with chopped fresh parsley.
4. Mix the filling: In a bowl, combine the cooked mushrooms with the ricotta and a bit of Parmesan. Adjust the seasoning with salt and pepper if needed. Stir until the mixture is smooth and well-blended.
5. Assemble the crêpes: Take a crêpe, fill it with a spoonful of the ricotta and mushroom mixture, and fold it in half, then again to form a triangle. Repeat with the remaining crêpes.
6. Bake: Preheat the oven to 425°F (220°C). Lightly grease a baking dish with olive oil, arrange the filled crêpes in the dish, and top with grated Parmesan, small pieces of butter, and chopped fresh parsley. Bake for 10-15 minutes, until lightly gratinated.
7. Serve: Plate and serve immediately.

Buon Appetito!