The chestnut flour lends itself to traditional preparations and innovative. Here is an original recipe by Gianluca Pardini that combines two dried fruit flavors characteristic.
What does it take (for about 10 people)
For the crepes:
3 whole eggs,
5 spoonful of flour,
5 spoonful of chestnut flour,
350 ml milk,
a pinch of salt,
a little bit of lard to the pan.
For the hazelnut sauce:
other 500g. custard, with the addition of 200g hazelnut cream.
How to make:
Boil the chestnuts, peel and mash. Combine half the cream of chestnuts with the puree of chestnut and the chocolate chunks.
Meanwhile, make the crepes, stirring well eggs and flour, and dissolving the mixture with the milk.
Allow to stand for about 30 minutes. Then make the pancakes with the help of lard and a nonstick pan. Fill as small “bundle” the crepes, then close them with a blade of chives. Put on the bottom of the pot a little bit of hot sauce and on top of the bundle. Garnish with the chestnut honey as you like.
Gianluca Pardini è lo Chef dell`International Academy of Italian Cuisine International Academy of Italian Cuisine in Lucca via S. Viticchio, 414 – Vicopelago 55100 Lucca – www.italiancuisine.it tel. +39 0583 378071 – +39 347 6787447 – +39 334 1496587 info@italiancuisine.it