Chestnut flour crepes with mascarpone and chocolate ganache
- Vegetarian
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 15 min
- Makes: 8 pieces
- Cost: Low
PRESENTATION
These chestnut flour crepes with mascarpone filling and a chocolate ganache topping are really something special. I mean, they're a real treat with their classic French origins. The chestnut flour gives these crepes an aromatic touch that truly sets them apart from the usual ones made with plain flour. So so good. They end up tender and have this nutty flavor that's perfect for when you want a dessert or snack that’s a bit different.
The creamy mascarpone blend adds a moist and rich texture to every bite. And here's the thing: the glossy chocolate ganache on top really, really takes it up a notch. Some folks like mixing it up with hazelnut cream or strawberries for a twist, but to be honest, the chestnut and chocolate combo is so good you might just stick with it. Really.
In France, chestnut flour is often used in sweet dishes, making these chestnut flour crepes a popular choice for a cozy winter treat or a fun snack pretty much any time of the year. It's awesome that these crepes can be made gluten-free, so almost everyone can enjoy them. The sweet and creamy taste from the mascarpone blends perfectly with how the chocolate ganache topping melts into the warm crepes.
You get that silky texture with a hint of crispiness at the edges—especially if you eat them fresh. For sure. They're also versatile: try adding some yogurt cream or fresh berries for a lighter touch, or go all out with extra chocolate. No question, these chestnut flour crepes are sure to get people talking and make any dessert feel extra special. They’re different from other sweet crepes with mascarpone or even the necci recipes, but with that combo of chestnut, mascarpone, and chocolate, they’re really, really in a league of their own.
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INGREDIENTS
- Ingredients for 8 crepes with a diameter of 10 inches
- Chestnut flour 1 cup (125 g)
- Type 00 flour 1 cup (125 g)
- Sugar 5 tbsp (60 g)
- Butter 3 tbsp (40 g)
- Eggs 3
- Milk 2 cups (500 ml)
- Orange peel 1 - (non trattata)
- Fine salt 1 pinch
- for the mascarpone cream
- Mascarpone cheese 3.3 cups (800 g)
- Powdered sugar ½ cup (70 g)
- for the chocolate ganache
- Dark chocolate 7.1 oz (200 g)
- Fresh liquid cream 0.8 cup (200 ml)
- for greasing the pan
- Butter to taste
How to prepare Chestnut flour crepes with mascarpone and chocolate ganache
Before starting to prepare the chestnut flour crepes with mascarpone and chocolate ganache, make sure to melt and then cool the butter. Begin with the crepe batter: place the sifted all-purpose flour and chestnut flour in a large, high-rimmed bowl 1, add the sugar 2, and the pinch of salt 3.
Pour the milk in a thin stream, stirring well with a whisk to avoid lumps 4, then add the melted and cooled butter 5. In a separate small bowl, beat the eggs and then add them to the mixture 6.
Add the grated orange zest 7 and mix to combine the ingredients until you obtain a smooth and homogeneous batter; place the batter in the refrigerator to rest for at least 30 minutes, covered with plastic wrap 8. Meanwhile, prepare the mascarpone cream: in a bowl, mix the mascarpone with a whisk to soften it 9,
Then add the sifted powdered sugar, always stirring 10. Once ready 11, cover the mascarpone cream with plastic wrap in contact and place it in the refrigerator to rest. Meanwhile, prepare the chocolate ganache: heat the fresh cream in a saucepan and, in the meantime, coarsely chop the dark chocolate with a knife 12.
As soon as the cream begins to boil, turn off the heat and add the chopped chocolate. Stir with a wooden spoon to combine the ingredients 13 and, when the chocolate is completely melted 14, cool the ganache by placing it in a bain-marie in a bowl full of ice; using an electric mixer, work the ganache for about 10 minutes to make it creamy, dense, and glossy 15, then set aside.
After the necessary time, heat a knob of butter in a non-stick pan with a diameter of 10 inches 16, spreading it over the entire surface with a sheet of paper 17. Remove the crepe batter from the refrigerator 18
And pour a ladle of batter in the center of the pan 19, rotating it so that it spreads evenly over the entire surface 20. Cook the crepe on one side for a few minutes, then gently flip it with a spatula 21, cooking it for another minute on the other side.
Transfer the ready crepes to a plate and stack them one on top of the other 22, repeating the operation until the batter is finished: with these quantities, you will obtain 8 crepes. At this point, take a crepe and use a spoon to fill it halfway with the mascarpone cream 23; fold it into a half-moon 24
And then fold it again in half 25; plate on a serving dish and decorate as desired with the ganache 26. Serve the chestnut flour crepes with mascarpone and chocolate ganache hot 27.