Apple-Chestnut Crêpes

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Crème de marrons, a sweet spread used for bread and crêpes in France, is made of chestnuts, sugar, and vanilla.

Ingredients

Batter

  • 1 cup all-purpose flour
  • ¼ tsp. salt
  • 1 Tbs. sugar
  • 1¼  cups low-fat milk, plus more if necessary
  • 2 large eggs
  • 2 Tbs. unsalted butter
  • 1 tsp. vanilla extract
  • Vegetable oil for cooking
  • 1 cup chestnut spread, such as Clement Faugier Crème de Marrons
  • Confectioners’ sugar, for garnish

Filling

  • 4 Tbs. unsalted butter
  • 6 Granny Smith apples, peeled and thinly sliced (7 cups)
  • ½ cup sugar
  • 2 Tbs. lemon juice
  • 2 tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 1 tsp. vanilla extract
  • ¼ tsp. salt

Preparation

1. To make Batter: Sift together flour, salt, and sugar in bowl. Whisk together milk, eggs, butter, and vanilla in separate bowl. Whisk milk mixture into flour mixture. Cover, and refrigerate 1 hour, or overnight.

2. To make Filling: Melt butter in skillet over medium heat. Add apples, and stir in sugar, lemon juice, cinnamon, and nutmeg. Cook 8 to 10 minutes, or until apples are tender, stirring occasionally. Stir in vanilla and salt. Set aside.

3. Heat 8-inch skillet or crêpe pan over medium heat. Coat bottom of pan with vegetable oil. Add 1/4 cup Batter, and swirl until Batter covers bottom of pan. Cook until Batter is set and begins to brown around edges. Loosen from pan with spatula, and flip. Cook 30 seconds longer, or until beginning to brown. Transfer to plate, and repeat with remaining batter.

4. Spread each crêpe with 2 Tbs. chestnut spread. Top with Filling, fold into quarters, and place on plates. Dust with confectioners’ sugar.

Nutrition Information

  • Serving Size: Makes 8 crêpes
  • Calories: 391
  • Carbohydrate Content: 65 g
  • Cholesterol Content: 78 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 226 mg
  • Sugar Content: 47 g