I have a rather strange relationship with chestnuts. I only eat them when combined with something savoury. Usually, in fact, while everyone is eating chestnuts, I look at them wondering how they can be enjoyed. I changed my mind when I tried this recipe and I must confess that now the taste of chestnuts doesn’t seem so bad.

The recipe I’m presenting to you is typical of the Modena Apennines, but also of Tuscany, and is made only with chestnut flour and water.

These little crêpes are perfect to be filled with cold cuts (my favourite with cured ham) but also with a bit of ricotta cheese, honey, and cinnamon they become a very nice treat.

Queste piccole crêpes sono perfette per essere riempite di salumi (con il prosciutto crudo sono le mie preferite) ma anche con un po di ricotta, miele e cannella diventano un dolcetto niente male.

Ingredients

• 400 g chestnut flour
• 400 g water
• 1 pinch of salt

Preparation methodology

Sieve the chestnut flour in a bowl, add a pinch of salt and the water, stirring gradually with a whisk (you may need more or less water depending on the type of flour) to obtain a batter similar to that used for crêpes.

Heat the hotplate or griddle well, greasing it lightly with a little oil (traditionally you would use ham rind or lard).

Pour in a ladleful of the mixture and swirl it over the base.

Cook for a couple of minutes on each side.

Serve hot with cured ham or speck for the savoury version or sheep’s milk ricotta, honey, lemon peel and cinnamon for the sweet version.

Giulia Prandini

“You always cook with someone in mind, otherwise you’re just preparing food”.

“I’m Giulia, I’m 31 years old and I worked in the kitchens of several restaurants for 15 years. But now that I’ve become a mum to Ryan, I’ve decided to dedicate myself to my passion in an alternative way, focusing on new projects based on good but above all healthy cooking.”

This recipe was prepared on