Buckwheat crepes with squash and chestnuts - Organic Tuscany Cookbook
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
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Ingredients
- For 6 people:
- 2 medium eggs
- 180 g (1.5 cups) buckwheat flour)
- 100 g (4/5 cup) all purpose flour
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) water
- 1 tablespoon extra virgin olive oil
- Salt
- Butter to grease the pan
- 250g/(1.25 cups) butternut squash (or similar), finely diced
- 1 small leek
- 15 chestnuts
- Olive oil
- 200g (4/5 cup) ricotta cheese
- 50g (half cup) parmesan cheese
- Salt, pepper, nutmeg
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