One of Gwyneth Paltrow's favorites!
Chestnut Crepes with Radicchio and Mushroom Filling
- For the Crespelle:
- 1/2 cup Chestnut Flour
- 1/4 cup All-Purpose Flour
- 2 Eggs
- 1 cup Whole Milk
- 4 tablespoon Unsalted Butter
- Salt and Pepper
- Olive Oil (for pan)
- For the Filling:
- 5 tablespoon Extra Virgin Olive Oil
- 1/4 cup Shallots (Cut Into A Fine Dice)
- 1 pound Mixed Mushrooms (Finely Chopped)
- 1 tablespoon Fresh Rosemary (Finely Chopped)
- 2 Sprig Thyme (leaves only finely chopped)
- 1 Head Radicchio Lettuce (Cut Into A Fine Chiffonade)
- 1/4 cup Freshly Grated Parmigiano-Reggiano
- 2 tablespoon Balsamic Vinegar plus Some to Taste
- Salt and Freshly Ground Black Pepper to Taste
- 2 tablespoon melted butter
- For the Crespelle Batter: Place the two flours in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Season with salt and pepper. Allow the batter to stand for 20 minutes to an hour.
- Preheat the oven to 350ºF.
- For the Filling: In a small saucepan, heat the oil over medium heat until smoking. Add the shallots and cook until soft, about 8-10 minutes.
- Add the mushrooms and cook until softened, about another 10 minutes. Mario used royal trumpets and shiitakes.
- Add the rosemary and thyme and stir to combine. Season to taste with salt and pepper. Remove from heat and set aside.
- Heat a 6-inch nonstick pan over high heat until hot and brush with the olive oil. Turn the heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Continue the process until all the batter has been used. At this point you can freeze the crespelles. Wrap stacks of up to 20 crespelle tightly in plastic and then in foil; when ready to use, thaw overnight.
- To Assemble: Use 2 tablespoons of the melted butter to butter the bottom and sides of a 10-by-8 –inch ceramic baking dish. Fill each crepe with some of the mushroom mixture and fold. Put the filled crepes into the buttered dish and drizzle top with remaining browned butter. Put into over for about 15 minutes.
- In the meantime, make a vinaigrette by slowly adding the 4 remaining tablespoons of the olive oil to the 2 tablespoons balsamic vinaigrette, whisking to emulsify. Use vinaigrette to dress the radicchio.
- When the crespella are hot, remove from the oven and divide evenly among heated plates. Top the crespella with the radicchio salad and sprinkle with the grated Parmigiano-Reggiano. Drizzle with balsamic vinegar to taste and serve warm.