Sheet Pan
Flame Job Crespelle (con ricotta fresca e tarocchi carbonizzati)
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11 Reviews
boulangere
April 2, 2011
Love your headnotes, Pierino - I'll bear in mind alternative uses for a propane torch. I am very lucky to have tested your recipe - well worth chasing down chestnut flour. I loved every single bite! Thank you so much for a wonderful composition!
pierino
April 3, 2011
Thanks for taking the roadster out for a test drive. The chestnut flour is worth seeking out, but it's pretty strong stuff on its own, which is why I mix it with all purpose flour. Farina di castagne comes from a culture of poverty and the Italians are justly renowned for working miracles with humble things.
The first time I tasted the "charred" oranges I immediately thought, "I have to put this to work."
The first time I tasted the "charred" oranges I immediately thought, "I have to put this to work."
betteirene
March 23, 2011
Dang you, pierino! This is like the third or fourth time that I've imagined something to try on my day off only to find that you beat me to it! I was gonna do ricotta-stuffed crepes Suzette for last week's contest but I ran out of time. Then I got so excited because I could use last week's idea for this week's contest, and then I see this. . .I'm not even going to bother submitting mine because your crepes are kicked a few notches above my plain ones. You b**tard! (I mean that in an affectionate way, really I do.)
pierino
March 23, 2011
Well thank you ma'am. I do have my own "huh?" moments all the time here because we only get a week's notice on the theme. So, I see "set stuff on fire" and think, didn't I just do that last week? My own rule is to not look at recipes in the competitions before I turn in my own because I don't want to be influenced by anyone else. I want to have a clear vision of what I'm going after.
fishersfoodie
March 20, 2011
Very nice--we had a trip to Italy last fall where a similar dish was one of my favorite desserts and I didn't think I'd be able to find something comprable. can't wait to try it.
Sagegreen
March 16, 2011
Great job! I like your mixing of chestnut flour with apf. I had an all chestnut flour version which I withdrew in need of more adjustment. We won't have chestnut flour back in the market until Saturday. I have a mountain of broken chestnut crepes though.
pierino
March 16, 2011
I use the mix of flours because chestnut flour is a bit too strong on its own. It has a smell almost like bacon. Mixing and adding the extract really mellows it.
hardlikearmour
March 16, 2011
Wow, pierino! This sounds incredible. How thick do you make your orange slices?
thirschfeld
March 16, 2011
been thinking I needed to make some crepes and this looks just right. Great looking recipe.
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