Chestnut, Quinoa Crêpes With Red Currants And Ricotta Cream

Name: Chestnut, Quinoa Crêpes With Red Currants And Ricotta Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp melted butter; 1 Tbsp (plus 1 tsp) cane sugar; 118 milliliters chestnut flour; 2 larges eggs; 237 milliliters fresh ricotta cheese; 237 milliliters milk; 118 milliliters quinoa flour; 149 grams red currants; 1 x pinch of salt; 1 x vanilla bean, seeds removed; 59 milliliters water

Need a gluten free main course? Chestnut, Quinoa Crêpes With Red Currants And Ricotta Cream could be a tremendous recipe to try. This recipe makes 3 servings with 534 calories, 21g of protein, and 23g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. 26 people found this recipe to be scrumptious and satisfying. A mixture of butter, vanilla bean, quinoa flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.