Recipe: Patrizia Simone’s Chestnut Crepes

This recipe from Patrizia Simone was featured in a cooking class we held with her in 2014.  Patrizia, a cookbook author, restaurateur and teacher recently closed her hatted restaurant, Simone’s of Bright and is currently focusing all her attention on her cooking school.

 

Ingredients

Serves 8
2 eggs
200g chestnut flour, sifted
pinch salt
30ml extra virgin olive oil View
450ml water
300g ricotta
1Tbl icing sugar
1cup roasted chestnuts, chopped View
60g Nut Praline (recipe follows)
For the Nut Praline:
85g hazelnuts
85g walnuts
270g sugar
¼cup water
¼cup light corn syrup View
2½Tbl unsalted butter
⅜tsp baking powder
pinch salt

Method:

In a large bowl beat the eggs then add the chestnut flour & salt whisking until there are no lumps. Slowly add the olive oil & water in a steady stream & keep mixing until a smooth, runny batter is achieved. Place the mixture in the refrigerator to rest for 1 hour.

Mix the ricotta, icing sugar & chestnuts together & keep in the refrigerator until required.

Heat a 22cm non-stick pan, grease with butter & ladle enough batter into the hot pan to lightly cover the base. Once it starts to bubble through, flip the crepe gently to cook the other side. Repeat until all the batter has been cooked.

Cut each crepe in half, place a large spoon of ricotta on each half & roll into a cone shape. Sprinkle with the praline & serve.

For the Nut Praline:

Preheat oven to 180ºC.

Roast the nuts for 10 minutes or until golden brown. Remove the skins from the hazelnuts by rubbing in a tea towel then set aside with the walnuts to cool.

In a saucepan, combine the sugar, water, corn syrup & butter. Cook over a medium heat until the mixture is a light caramel colour. Remove from the heat & whisk in the baking powder & salt. Stir in the nuts then quickly spread the mixture onto a non-stick baking tray & set aside to cool completely.

Grind in a mortar & pestle or food processor & store in an airtight container.

Note:   The crepes can be refrigerated for two days then reheated in the microwave before filling & serving.

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