Crespelle are a versatile dish that lend themselves to many interpretations, from the more classic versions to those enriched with seasonal ingredients. This variant is designed for autumn and combines some typical flavors of this period: the sweetness of chestnut flour and pumpkin, the scent of mushrooms and the creaminess of stracchino.
A delicious recipe but at the same time rich in interesting ingredients from a nutritional point of view, perfect for bringing a complete dish to the table with typically autumnal flavours.
Ingredients:
The nutritional profile of crepes with chestnut flour, pumpkin and mushrooms
In addition to taste, this recipe presents an interesting balance between energetic ingredients and foods rich in vitamins, minerals and antioxidants.
Chestnut flour is a food particularly rich in complex carbohydrates, especially starches (about 76.2 g per 100 g of product), with a fair amount of proteins (6.1 g per 100 g) and fats (3.7 g per 100 g). It also contains mineral salts such as potassium, magnesium, sulphur, iron and calcium, as well as B vitamins, vitamin C and vitamin PP.
Pumpkin helps to make the dish lighter thanks to its low caloric intake (about 18 calories per 100 g) and is a source of antioxidants and beta-carotene, a precursor of vitamin A used by the body. It also contains vitamin C and several minerals, including potassium, phosphorus and calcium.
Champignon mushrooms are also low-calorie foods, fat-free and rich in minerals such as phosphorus, magnesium and potassium. They provide B vitamins, vitamin D and vitamin E and represent a good source of vegetable proteins (about 2.3 g per 100 g). Among the substances present in mushrooms we also find lovastatin, a compound studied for its role in cholesterol metabolism.
