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Chestnut crepes with bechamel and cabbage filling

Alice - RicetteVegolose
Stampa ricetta Pin Recipe
Porzioni 4

Ingredienti
  

For the chestnut flour crepes

  • 100 g whole wheat flour
  • 100 g chestnut flour
  • 2 sage leaves
  • 1 rosemary sprig
  • 1 pinch of salt
  • 500 ml of water

For the besciamella sauce

  • 300 ml milk soy or oat for a vegan version
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • salt pepper q.s.
  • grated nutmeg q.s.

For the cabbage filling

  • 1/2 cabbage
  • 1/2 white onion
  • 1 clove garlic
  • extra virgin olive oil q.s.
  • salt pepper q.s.
  • 2 tablespoons grated ricotta cheese nutritional yeast flakes for the vegan version
  • 2 tablespoons sliced almonds

Istruzioni
 

  • Let's start preparing the crepes batter. Finely chop the sage leaves and a little of rosemary sprigs; put in a bowl the flours, the salt and the chopped herbs.
  • Stir well with a whisk, add the water little at a time stirring continuously to get a smooth batter. Set aside.
  • Prepare the cabbage filling. Finely chop the garlic and onion and place in a pan or wok with a little extra virgin olive oil. Cut the cabbage into thin strips.
  • Put the pan on high heat, and when the garlic and the onions begin to sizzle add the cabbage.
  • Season the cabbage with salt and pepper to taste, mix well, reduce heat to low and cover with a lid. Cook for about 15 minutes, or until the cabbage and onions are tender.
  • Meanwhile prepare the besciamella sauce. Heat the milk slightly, put flour and cornstarch in a saucepan, add the oil and the milk little by little stirring with a whisk, until you get an homogeneous, creamy batter.
  • Put the pan on the stove over medium heat, add the remaining milk, salt and pepper and grated nutmeg to taste.
  • Simmer the sauce stirring constantly with a whisk, as soon as the mixture starts to boil lower the heat to low and go on simmering, stirring constantly, for 5 minutes.
  • Turn off the sauce and set aside to cool down.
  • Prepare a 15 cm pan and oil it slightly with olive oil; let it warm on the stove and just is hot, reduce the heat to low and pour so much batter for crepes enough to cover the pan bottom (about a small ladle).
  • Cook the crepe until the edges begin to stick away from the pan, turn it with a spatula and cook the other side for about 30-40 seconds.
  • Put the crepe in a dish, repeat the process until exhausting the crepes mixture; you should obtain 12 crepes.
  • Preheat the oven to 350°F. Add two tablespoons of besciamella sauce to the cabbage.
  • Fill each crepe with a heaping tablespoon of cabbage filling; roll the crepe and place it on a baking pan.
  • Once all the crepes are stuffed, top them with the besciamella sauce.
  • Sprinkle the surface of crepes with ricotta or yeast flakes and sliced ​​almonds.
  • Bake the crepes for 15 minutes; turn on the grill and continue for another 5 minutes to get a nice crispy top.
  • Remove from the oven and serve the crepes hot or warm, according to your taste.

Note

The dish can also be prepared in advance: assemble the crepes, place them in the baking pan, cover with besciamella sauce and then store them in the fridge up to half an hour before serving. Then just add the ricotta and sliced almonds and put the pan directly into the oven.