Chestnut Crepes Stuffed with Seasoned Potatoes
Ingredients
- For the crepes
- 200 milliliters milk
- 50 grams Pastry flour
- 50 grams Chestnut flour
- 1 egg
- 1 Tbsp melted butter
- 1 pinch salt
- butter (for cooking)
- For the filling
- 2 handfuls Viper's bugloss (or other edible flowers)
- salt
- 2 scallions
- 200 grams waxy potatoes (cooked and cooled)
- 50 grams cooked Smoked bacon
- 250 grams Ricotta cheese (well drained)
- peppers
Preparation steps
For the crepe batter, mix the milk with the flour and chestnut flour until smooth. Add the egg, melted butter and salt into the mixture. Let the dough rest for 10-15 minutes.
Meanwhile for the filling, rinse the edible flowers and blanch in boiling salted water. Rinse and trim the scallions and cut into thin rings. Peel and dice the potatoes. Cut the bacon into small cubes. Mix all the ingredients in a bowl and season with salt and pepper.
Melt a small amount of butter in a hot pan. Pour in some batter and swirl to coat the entire surface of the pan. Cook over medium heat for just 1 minute until golden brown, then turn and cook on the other side for about 1 minute. Continue to make crepes in this manner using the remaining batter.
Spread each crepe with some of the filling and roll up. Slice diagonally, arrange on plates and serve with a salad with more edible flowers, if desired