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Crepes with Chestnut Chocolate Filling

Food Network Canada
YIELDS
4 servings
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Ingredients

Crepe Batter

7
oz flour
1 ½
cup milk
cup water
¼
tsp salt
1 ½
tsp sugar
¼
cup butter
4
large egg

Filling

12
oz chocolate, coarsely, chopped
6
Tbsp butter
1 ½
cup 35% cream
1
Tbsp brandy
2 10
oz cans whole cooked chestnuts
2
Tbsp butter
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Directions

Step 1

Slightly beat 4 eggs. Add milk, water salt and sugar. Sift flour and add to liquid mixture. The batter should resemble thick whipping cream. Add a fifth egg if you need to make it thicker. Add butter. Let batter sit for half an hour or until it comes to room temperature and the bubbles settle.

Step 2

Lightly butter a 7-inch non-stick pan and heat over low to medium heat. Pour 3 tbsp. of batter into the centre of the pan and swirl around the pan to make a thin pancake. Watch carefully and cook approximately 1 minute. When the crêpe is golden, flip it over and cook another 30 seconds. Remove to a plate for later. Repeat with the rest of the batter.

Step 3

Place 2 tablespoons of the chocolate mixture (recipe follows)into the centre of one crêpe. Roll the crêpe, tucking in one end as you go.

Step 4

Melt chocolate, butter and cream in the top of a double boiler. Mix to incorporate then place in a cool place and allow to cool completely. Sauté chestnuts in butter until golden. Mix chocolate filling thoroughly then stir in chestnuts and brandy.

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