First clean the chestnuts, castratele (here the guide to find out how to do it) and boil them for about 40 minutes, then peel and peel them.
In the meantime that the chestnuts are cooking, prepare the dough for the crêpes, starting from the eggs, which you will have to beat with a fork in a bowl.
Put the flour in a bowl and start pouring the milk in the center, stirring at the same time with a whisk, finally also incorporate the beaten eggs, stirring until you get a homogeneous and lump-free batter.
Cover the bowl with cling film and let it rest in the fridge for at least 30 minutes.
Take the batter back, stir quickly, then start cooking the crêpes, one ladle at a time, on a flat non-stick pan greased with very little butter: tilt and rotate the pan to distribute the dough evenly.
Cook 1-2 minutes, then, when the batter has set, with the help of a spatula gently lift the edges and turn the crepe to cook the second side as well.
Continue like this until the batter is used up, gradually stacking the ready crêpes on a plate.
Meanwhile you are cooking the crêpes, brown the diced speck with the chopped chestnuts in a non-stick pan, so that they flavor.
Then start assembling your crêpes: arrange some speck and chestnuts, add a few chunks of asiago, then fold the crêpe into a wallet (first in half and then again in half).
Once all the crêpes are stuffed (leave some speck and chestnuts aside to decorate the dishes), pour a part of the béchamel on the bottom of a baking dish, place the crêpes on top, then cover with the remaining béchamel.
Sprinkle with the Parmesan cheese and cook for about 20 minutes at 180 ° C in a preheated convection oven.
The crêpes with speck and chestnuts are ready, serve them immediately.
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