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Crème de marrons, a sweet spread used for bread and crêpes in France, is made of chestnuts, sugar, and vanilla.
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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g