Crepes - Chestnut Flour - Goat Ricotta, Kale, and Caramelized Onions

Great

% Daily Values based on a 2,000 calorie diet

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.