NECI CON FUNGHI MISTI

Chestnut Crepes with Radicchio and Portobello Mushroom Filling.

 

These crespelle make wonderful dessert crêpes when served with the traditional Italian filling of chestnut honey and ricotta. Crespelle can be frozen for up to 2 months, making them an ideal dessert you can always have on hand.

 

Instructions:

 

First make the crespelle batter. Place the two flours in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Season with salt and pepper. Allow the batter to stand for 20 minutes.

 

Preheat the oven to 450ºF.

 

In a small saucepan, heat the oil over medium heat until smoking. Add the shallots and cook until soft, about 8-10 minutes. Add the mushrooms and cook until softened, about another 10 minutes. Add the rosemary and stir to combine. Season to taste with salt and pepper. Remove from heat and set aside. Heat a 6-inch nonstick pan over high heat until hot and brush with the olive oil. Turn the heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Continue the process until all the batter has been used.

 

At this point you can freeze the crespelles. Wrap stacks of up to 20 crespelles tightly in plastic and then in foil. When ready to use, thaw overnight.

 

Use 2 tablespoons of the melted butter to butter the bottom and sides of a 10 by 8 inch ceramic baking dish. Lay the crespelles flat on the baking dish, so that they do not overlap. Place 3 tablespoons of filling in the center of each crespelle and place in the oven. Allow to bake until the filling is hot, about 5-8 minutes. Remove from the oven and carefully fold each crespelle so that it closes over the hot filling. Drizzle the remaining butter over the tops of the crepes and return to the oven. Allow to bake until hot, another 5 minutes.

 

In the meantime, make a vinaigrette by slowly adding the 4 remaining tablespoons of the olive oil to the 2 tablespoons balsamic vinaigrette, whisking to emulsify. Use vinaigrette to dress the radicchio.

 

When the crespelles are hot, remove from the oven and divide evenly among heated plates. Top the crespelle with the radicchio salad and sprinkle with the grated Parmigiano-Reggiano. Drizzle with balsamic vinegar to taste and serve warm.