Chestnut Flour Crepes with Mascarpone Cream and Dark Chocolate Ganache

Chestnut Flour Crepes with Mascarpone and Chocolate Ganache

Category: Desserts
Serves: 8
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

Instructions:

1. Prepare the Crepe Batter:
   Begin by melting the butter and allowing it to cool slightly. In a large bowl, sift together both the chestnut flour and all-purpose flour, then add the sugar. Gradually pour in the milk while stirring with a whisk to avoid lumps. Once the mixture is smooth, incorporate the melted butter and continue mixing.

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2. Add the Eggs and Orange Zest:
   In a separate small bowl, beat the eggs lightly, then add them to the crepe batter. Stir until everything is well combined. Finally, add the zest of one orange to the batter, giving it a fragrant, citrusy kick.

3. Prepare the Mascarpone Cream:
   In a medium bowl, whisk the mascarpone to soften it. Add the powdered sugar, sifting it over the mascarpone, and continue mixing until smooth and creamy. Once the cream is ready, cover the bowl with plastic wrap and refrigerate while you prepare the rest of the recipe.

4. Make the Chocolate Ganache:
   In a small saucepan, heat the fresh cream over low heat until it’s almost boiling. Meanwhile, chop the dark chocolate into coarse pieces. Once the cream is hot, remove it from the heat and add the chopped chocolate. Stir continuously with a wooden spoon until the chocolate has melted completely. To thicken the ganache, place the bowl in a larger bowl filled with ice water and use an electric mixer to beat it for about 10 minutes, until it becomes thick, creamy, and glossy.

5. Cook the Crepes:
   Heat a non-stick pan (about 26 cm in diameter) over medium heat and melt a small amount of butter, spreading it evenly with a paper towel. Remove the crepe batter from the fridge and pour a ladleful of the mixture into the center of the pan. Quickly rotate the pan to spread the batter evenly over the surface. Cook the crepe for about 2 minutes on one side, then flip it gently with a spatula and cook for another minute on the other side. Transfer the cooked crepes onto a plate and stack them. Continue cooking the remaining crepes until all the batter is used up. With these ingredients, you should have 8 crepes.

6. Assemble the Crepes:
   Once all the crepes are cooked and stacked, take one crepe and fill it halfway with the chilled mascarpone cream using a spoon. Fold the crepe in half, covering the filling.

7. Serve:
   Serve the chestnut flour crepes with mascarpone and chocolate ganache while they’re still warm. Drizzle with the rich, glossy chocolate ganache for an indulgent dessert that will surely impress.

Enjoy these delicate, flavorful crepes with a luxurious chocolate touch – the perfect combination of textures and tastes that will melt in your mouth!