Chestnut Crepes with Ricotta Cheese

Description Chestnut Crepes with Ricotta Cheese
Serves 8

Ingredients:

Batter:
2 cups AP flour
1/2 cup chestnut flour
1 teaspoon salt
2 tablespoons olive oil
2 cups whole milk
2 large eggs
1 Tbs unsalted butter melted

Filling:
2 pound drained whole milk Miceli ricotta cheese
¼ cup chopped Italian parsley
2 cloves garlic, peeled & minced
1 teaspoon salt
½ teaspoon freshly ground white pepper
¼ cup grated Miceli Parmesan cheese
8 Prosciutto slices

Sauce:
1 onion, finely chopped
1 clove garlic, minced
2 (16 ounces each) tomato sauce & chopped tomatoes
1 teaspoon salt
¼ teaspoon freshly ground pepper

For the crepes: Combine the flour, chestnut flour and salt in a large mixing bowl. In a medium size mixing bowl, combine the oil, milk and eggs whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour. Lightly brush a 8-inch skillet with butter and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan, and repeat process until all batter is gone. To make filling, mix ricotta, Parmesan, parsley and garlic. Add salt and pepper and set aside. Chestnut Crepes with Ricotta page 2 To make the sauce sauté onion and garlic in olive oil until onion is transparent. Add tomato sauce and chopped tomato to mixture; season with salt and pepper. Simmer for 15 minutes. Heat oven to 400 degrees. Butter the bottom of 13-x-9-x-2-inch glass casserole. Place a slice of Prosciutto on top of each crepe top with one tablespoon of ricotta in the center of each crepe, fold over one of the sides and roll tightly. Place each crepe seam face down on the prepare pan top with sauce and sprinkle with extra cheese. Cover with foil and bake for 15 minutes. Remove foil and let top brown for 5 minutes. Cool for 10 minutes before serving.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.