Chestnut crêpes with ricotta and thyme mushrooms

Ingredients

For 1 serving

• Chestnut flour40 g
• Eggs1
• Reduced-fat milk100 ml
• Part-skim ricotta80 g
• Button mushrooms150 g
• Thyme2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – December

Method

1. In a bowl whisk the sifted chestnut flour with the egg, then add the milk in a thin stream and a pinch of salt, until the batter is smooth and lump-free; leave it to rest for 10 minutes.
2. Meanwhile clean the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice thinly.
3. Heat the extra virgin olive oil in a pan over high heat with the thyme leaves and sauté the mushrooms for 6 minutes, stirring, until their liquid has evaporated and they are golden; season with salt and pepper and set aside.
4. Heat a non-stick pan of about 20 cm over medium heat and grease it lightly with kitchen paper. Pour in half the batter, swirl the pan to spread it thinly and cook for 1 minute, until the edges lift; flip and cook for 1 minute. Repeat with the remaining batter.
5. Season the ricotta with a pinch of salt and pepper, spread it on the crêpes, add the mushrooms and fold each one into quarters.
6. Return the crêpes to the pan, cover and warm over low heat for 2 minutes, until the filling is hot; serve straight away.