Wine Dharma

DharMag October 2016 Gluten-free recipes: chestnut flour crepes with ricotta and chocolate sauce

Gluten free recipes chestnut flour crepes with ricotta and chocolate sauce One of the main protagonists of our tables in autumn definitely are chestnuts.

Kept them immersed in water for one day and then they could be stored and used all over winter, but today we are going to focus on a great gluten free dessert: chestnut flour crepes with ricotta and chocolate sauce.

For all those who are intolerant to gluten here it is a healthy alternative to the usual flour, with which you can make thousand of delicious recipes, pasta, pancakes and plum cakes.

And these gluten free crepes are not only a delicious recipe, but also very easy to prepare at home.

Chestnuts, desser recipes with chestnuts, best gluten free recipes There is a little secret to make them great: first make crepes like normal crepes, stuff them with a filling of ricotta and amaretto liqueur, then top with melted chocolate, which combines wonderfully with the sweet and sophisticated flavor of chestnut flour.

Ingredients for making chestnuts flour crepes with ricotta and melted chocolate

For 8 crepes

  • 2 eggs
  • 50 grams of chestnut flour
  • 65 grams of milk
  • 20 grams of melted butter
  • 20 grams of sugar

How to make the perfect gluten free crepes

In a bowl beat the eggs with a whisk.

When you have poured all your stress on the eggs, add chestnut flour, sugar, then butter and milk little by little.

Strain the batter for the crepes with a sieve.

How to cook the crepes, making crepes at home, pan for crepes, chestnut pancakes Grease a pan with a little piece of butter, put on the fire and pour a ladle of preparation, making sure to evenly distribute it.

After 60 seconds flip the crepe like a pro and finish cooking.

For the ricotta and amaretto filling

  • 300 grams of fresh ricotta
  • 1 organic lemon
  • 2 tablespoon of amaretto liqueur
  • 50 grams of sugar

Wash and grate the lemon.

Place all ingredients in a blender and mix everything until you get a smooth cream.

Take the crepes one by one, stuff with ricotta sauce and fold it into 4 parts.

Serve the crepes hot, sprinkled with powdered sugar or with a bit of chocolate sauce or (and) vanilla ice-cream.

Now, about the chocolate sauce:

  • 100 grams of dark chocolate
  • 100 grams of cream

Put chocolate and cream in a casserole and melt chocolate in a double boiler. Pour 2 spoons of chocolate sauce on a plate and put on it a couple of crepes.

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