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Chestnut crêpes

crêpes o migliaccie_

Our chestnut flour has such a rustic and enveloping scent that the gastronomic illustrator Valentina Scannapieco has chosen it for tasty chestnut c rêpes. They are simple to make and ideal to taste both stuffed (with fruit or greedy creams) and as a base to season, perhaps with bechamel, salami, mushrooms and then bake. Our lot is also crazy about it!

Fasten your aprons.

Ingredients for 4 people:

200 g of Leopoldina chestnut flour

250 ml of milk

2 eggs

Procedure :

In a bowl, sift the flour and add the milk slowly, stirring gently, avoiding the formation of lumps.

Separately, beat the eggs and incorporate them into the mixture. Cover the boule with a clean tea towel and let it rest for 30 minutes.

After the time has elapsed, heat a pan for crpes and pour a ladle of mixture. Cook both sides and repeat this step until all the mixture is finished.

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