Chef Mario Batali shows how to make Chestnut Crepes with Chestnut Honey, a traditional dessert from Tuscany and Emilia Romagna at the 2007 Food & Wine Classic in Aspen.Chef Mario Batali shows how to make Chestnut Crepes with Chestnut Honey, a traditional dessert from Tuscany and Emilia Romagna.
[MUSIC] Now we're gonna take the classic dessert. Keep in mind in Tuscany and in Middle Romania, even as late as World War II, sometimes they were forced by lack of supply lines to use chestnuts as their main stuff, so we have chestnut flour. One and a half cups, I believe. We have regular flour, about a cup We have three or four tablespoons of sugar. Now we're gonna mix that up a little bit, and we're gonna take our eggs. Keep in mind they almost always had eggs, and they had good eggs, cuz they couldn't buy them from a long ways away. And we're gonna whisk those eggs a little bit with a little bit of the milk. Now keep in mind, they might have even been so poor as to only have water. And that would still make this an interesting dish. It would just be a little less fatty and a little less pleasing on your tongue. So we whisk about half the liquid in and try to get most of the dry to get rid of the lumps. Now we're gonna add the rest of that milk and just stir it in like that. Now the recipes always of course call for allowing it to rest and if you have the time you'll always get a more silken crape if you allow it to rest in the fridge for an hour. And I think the most important thing your going to get is the smell of that chestnut flower which almost smells little bit like a smokey fire when its cooking. Which I really love. Into this we're going to put a little extra virgin olive oil. That was whatever number it said on the official sheet. [LAUGH] [SOUND] Now I've got a pretty cool little crepe pan here, and then we're going to take a little bit and I'm going to leave a couple holes in it because that's going to make it look a little lazy. And then we're going to take, actually this plastic thing, and we're going to flip this guy like that, and he's got that nice little brown glaze going. But a very traditional dessert would be this crepe with just a little bit of ricotta and a little honey. Just like I'm about to serve but without ricotta. And you take it like that, and you put it on your plate. Fold it in a jaunty little way. Lay it on like that. Take one of these spoons. Drizzle just a little bit of chestnut honey. And then we dust it with a little sugar bomber. And then a little bit. Just a little. Not as much as say Emerill would put on. [LAUGH] But a little bit more than, say, Giada might put on. [LAUGH] And there you have it, ladies and gentlemen. Dinner from [FOREIGN] [APPLAUSE] [MUSIC] [BLANK_AUDIO]