Crepes a La Creme De Marrons

Crepes a La Creme De Marrons
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Crepes a La Creme De Marrons


For the pancakes

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower oil

For the sauce

  • 180g cooked whole chestnuts (I use Merchant Gourmet)
  • 150 sugar (granulated is best)
  • 1 teaspoon vanilla
  • 500ml water

How to make

  1. Make the batter first to allow for resting time: whisk all the ingredients up in a bowl until lovely and smooth. Set aside for thirty minutes while you make the chestnut puree.

  2. In a saucepan, dissolve the sugar in the water with the chestnuts and vanilla, and simmer for about thirty minutes. Put the chestnuts in a blender or food processor with a little of the syrup (add a little at a time) and blend until you have your desired consistency.

  3. Make the pancakes by heating just a whisper of oil in a non-stick frying pan and ladle in the batter. You know the drill with pancakes. Flip if you dare. Spread about a tablespoon of your chestnuts onto each crepe, fold, and enjoy.

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