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By Gabriele Caglio
Crepes - Chestnut Flour - Goat Ricotta, Kale, and Caramelized Onions
7 steps
Prep:45minCook:40min
Updated at: Thu, 26 Dec 2024 11:20:54 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
31
High
Nutrition per serving
Calories923 kcal (46%)
Total Fat63 g (90%)
Carbs67.3 g (26%)
Sugars16.4 g (18%)
Protein35.6 g (71%)
Sodium1094.1 mg (55%)
Fiber28.5 g (102%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Crepes
Assembly
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1 tablespoonolive oil

12.5gpurple kale
finely chopped
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12.5gcaramelized onions
prepared beforehand
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12.5gricotta
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25mlbéchamel sauce
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3kale leaves
raw, for garnish
Béchamel sauce
Instructions
Step 1
In a mixing bowl, combine the chestnut flour, all-purpose flour, egg, milk, salt, and nutmeg. Whisk until smooth and lump-free. Heat a non-stick pan over medium heat and lightly grease with butter or oil. Pour a thin layer of batter into the pan, swirling to coat evenly. Cook for 1-2 minutes on each side until lightly browned. Transfer to a plate and repeat with the remaining batter. Let the crêpes cool completely.
Step 2
Once the crêpes are cool, roll each one tightly and slice into thin strips, resembling tagliatelle. Set aside.
Step 3
Heat olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until tender. Remove from heat.
Step 4
Peel and thinly slice the onions. Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, stirring occasionally. Cook for 10-15 minutes until the onions soften and begin to brown. Lower the heat, add a teaspoon of sugar (optional) and a splash of water to deglaze the pan. Continue cooking for another 5 minutes until the onions are deeply caramelized and jammy. Remove from heat and set aside to cool.
Step 5
In a saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Gradually pour in the milk while whisking constantly to prevent lumps. Continue to stir until the sauce thickens. Season with salt and a pinch of nutmeg. Remove from heat.
Step 6
Preheat the oven to 200°C (390°F). In a small baking dish, layer the ingredients: start with a spoonful of béchamel sauce, followed by a portion of crêpes, caramelized onions, and sautéed kale. Repeat the layers, finishing with béchamel on top.
Step 7
Bake the assembled crêpes for 15 minutes until bubbling and lightly golden. Remove from the oven and let cool slightly. Before serving, garnish with crumbled goat ricotta and a few raw kale leaves for a fresh touch.
Notes
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