Chestnut Crepes with Ricotta and Maple Apples

Apples & chestnuts go together like peanut butter & jelly. It’s not peak apple season but thankfully, in the US we can find great apples throughout the winter months. My favorites are Cortland, Fuji or Honey crisp. Chestnut flour from Tuscany, or farina dolce, is a wonderful earthy, nutty gluten-free flour made from dry roasted chestnuts and used to make crepes, which are called necci, that are served plain or with ricotta and honey. These gluten-free crepes are paired with maple sautéed apples and some non dairy ricotta with orange zest. They are perfect for breakfast of brunch.

Chestnut Crepes with Ricotta and Maple Apples

Make the crepe batter – Mix the chestnut flour and salt in a bowl. Stir to combine and set aside. In a high speed blender, add the finely ground flax, water and Oatly oat milk. Let rest for 5 minutes. Blend on high for 2 minutes. Pour over the dry ingredients and whisk to combine. Cover and let rest for at least an hour.

Make the apples – Over medium heat, melt the butter in a small skillet. Add the apple slices and cook about 4-5 minutes. Reduce the heat to simmer. Stir in the maple syrup, creme de marron, cinnamon and salt and cook 3-4 minutes until apples are very tender and evenly coated. Keep warm.

Mix the ricotta and orange zest.

Make the crepes – Heat a 10” crepe pan over medium heat. Melt a little butter in the pan and pour a ¼ cup of batter into the pan. and swirl to evenly coat pan. Loosen the edges with a wooden spatula and cook for 1-2 minutes until the top is set another one to two minutes until the crepe is golden brown. Stack the crepes between parchment paper sheets until ready to assemble.

Assembly – Fill each crepe with 2 tbsp of ricotta and fold in thirds. Serve 2 or 3 crepes with some sautéed apples and dust with powdered sugar.

serves four


  • ¾ cup chestnut flour
  • ¼ cup gluten free flour blend
  • ¼ tsp salt
  • 2 tbsp finely ground flax
  • 5 tbsp water
  • 1¾ cup Oatly oat milk


  • 2 Fuji apples, peeled and sliced into very thin wedges
  • 1 tbsp Miyoko’s vegan butter
  • ¼ maple syrup
  • 2 tbsp creme de marron
  • a pinch of cinnamon
  • a pinch of salt


  • ½ cup Better Than Ricotta
  • the zest from half an orange


  • powdered sugar for dusting