Popular at any time of year this crêpes recipe incorporates chestnuts, a Limousin speciality. The basic mixture is made separately so you can use your own imagination for the fillings, the possibilities are endless…..
For the brave you could also add some Grand Marnier at the end for a spectacular flambé… just keep the pompiers’ phone number to hand.
Basic Crêpe Recipe (Makes 20 -24 crêpes depending on pan size).
Suitable for 6 – 8 People
250g Plain flour
30g Castor sugar
1/2 Teaspoon of salt
1/2 Litre of Milk
25cl Creme Fleurette
50g Melted Butter
Mix the flour, sugar and salt in a large bowl.
Make a well in the centre and break in the eggs.
Slowly add the milk whilst beating until the mixture is glossy.
Finally, add the melted butter and cream.
Leave the mixture to rest for an hour.
Heat a crêpe pan or a non-stick pan over medium to high heat. Lightly brush pan with butter. Pour about 2 tablespoons of batter into the centre of the pan. Tilt pan quickly to evenly coat bottom. Cook until centre is firm and dry (approximately 35-45 seconds). Crepe should look golden. Turn and cook other side until golden brown. Brush pan with butter between each crêpe. Remove from pan. Stack crêpes and keep on a warm plate in a low oven.
Crêpes aux marrons et a l’orange (Crêpes with chestnuts and orange).
4 Large crêpes.
4 Dessert spoons of crème de marron. (Sweet chestnut puree)
4 Dessert spoons of crème fraîche epaisse (thick)
1 Dessert spoon of rum
A little icing sugar
A little orange marmalade or jam
In a bowl, beat together the crème de marron, the crème fraîche and the rum.
Peel the oranges and cut into quarters remembering to remove all the pith and pips.
Place a quarter of the marron mixture on each crêpe and evenly distribute the orange segments.?
Fold in half. Fold in half again forming triangle four layers thick.
Place on to a warmed serving dish.
Decorate with warm marmalade, icing sugar and orange slices.
Photo by Eva Ho via Flickr