Chestnut Crêpes with Ricotta & Persimmon Cream

These delicious crêpes, Crespelle dolci in Italian, are tasty and very light, with no added sugar thanks to the chestnut flour remaining sweet and naturally gluten-free as chestnut flour is free of it.

Makes: 6 to 7 crêpes | Preparation time: 10 mins | Cooking time: 15 mins

Italian Ricotta cheese: 350 g
Chestnut flour: 150 g
Whole milk: 250 ml
Light and Fruity Extra virgin olive oil (EVOO): 1 tablespoon
Persimmons, ripe: 2
Eggs: 2
Butter, unsalted: to taste
Dark chocolate 70% : to taste
A pinch of salt

Method

Sift the chestnut flour and mix it in a bowl with the eggs, milk, oil and a pinch of salt. Thoroughly beat the mixture until smooth and homogeneous; let it rest in the refrigerator for about 30 minutes, as chestnut flour takes a little longer to absorb water than other flours.

Cut off the top of each persimmon and hollow out the pulp with a spoon. Put it in a food processor together with the ricotta cheese and blend all the ingredients until you get a smooth, velvety cream.
With a knife, break the dark chocolate into small pieces, then add it to the ricotta and persimmon mixture and mix just enough to evenly distribute the chopped chocolate.

Melt a thin knob of butter in a large non-stick frying pan. Using a small ladle or spoon, pour enough batter into the pan to cover the entire surface of the pan. When the crepe begins to pull away from the edges of the pan, it is ready to be turned and cooked for an extra minute on the other side.

Let the crepe slide from the pan to a plate. Place a generous dollop of the ricotta cream in the centre of the crepe, then fold it into four parts and press gently with the back of a clean spoon to distribute the filling.

Sprinkle with a little chocolate and your crepes are ready to be enjoyed.