Chestnut flour crêpes with creamy wild mushrooms
Κρέπες με αλεύρι κάστανου και γέμιση άγριων μανιταριών
Published originally on my blog on 19 November 2012
People can be hard on each other for no reason. No reason at all.
We all want to be loved, accepted and nurtured by our environment and the people we surround ourselves with, we all seek the same fundamental things in life and yet many times, we are out to get each other, to make each other feel bad or less of a person.
If we stopped and realized that we're all in this together, things would be so different.
Wouldn't the world be a better place if we were all kind to one another, smile to those around us, laugh at each other's jokes, help each other with what may seem trivial to us but know that to the other person is vital?
Going through difficult things in life makes you recognize what's important, what really matters. It makes you realize that the energy you give off, feeds those around you and what you give is ultimately what you get back.
Life is so precious, our loved ones and those we count on are precious. If we paused to think about that every once in a while, our lives would be better. Reaching out, trusting and being open to people is important. Even if it seems difficult sometimes.
As always, for me, food is one of the things that makes life better. Maybe I sound like a broken record when I say this, but sharing food with the ones I love and appreciate, is what counts.
A couple of weeks ago I won a copy of Aran Goyoaga's book 'Small Plates & Sweet Treats' on a giveaway. Aran, the creator of canelle et vanille, wrote a wonderful book, filled with stunning recipes and photographs. When I got my hands on it, I was flipping through it like crazy, getting excited about every single one of her recipes, which are all gluten-free.
I'm not on a gluten-free diet, I actually can't imagine not eating gluten, but her recipes can easily be converted. The one I chose to cook first though, chestnut crêpes with creamy mushrooms, was a gluten-free one. I was taken by the type of flour she used; chestnut flour. I had never used it before but being a lover of chestnuts, I was sure I was going to love its flavor, and I did.
Chestnuts and mushrooms have an affinity for each other so it was not surprising that the marriage worked. The thin crêpes had a nutty, earthy and vaguely sweet flavor with a hint of nutmeg that intermingled with the woody, creamy wild mushrooms and the fresh thyme to create a combination of flavors that was simply brilliant.
* The writing of this post was accompanied by the music of Kate Bush and this song in particular.
Chestnut flour crêpes with creamy wild mushroom filling
These crêpes are deeply satisfying and filling and they'd make the perfect lunch served with a leafy salad.
They can also easily be turned into a sweet treat by omitting the parsley and pepper in the crêpe recipe. Pair them with hazelnut spread, hot chocolate sauce, drizzle them with honey and serve them with whipped cream; the possibilities are endless.
Chestnut flour has been used in Italy for centuries and is considered to be a staple in Italian cuisine. That counts for something, right? Don't be afraid to use it, but in case you can't find it where you live, you can substitute with all-purpose flour.