French crêpes with chestnut cream and chocolate sauce

French crêpes with chestnut cream and chocolate sauce

By
From
100 Best Cakes and Desserts
Serves
12
Photographer
Mark Roper

French families regularly make crêpes as a dessert, and it’s popular to organise a crêpe party where guests make their own crêpe and flip it into the air. This recipe is really sublime.

Ingredients

Quantity Ingredient
300g plain, sifted
pinch salt
1 teaspoon caster sugar
2 eggs
500ml milk
1 teaspoon oil
1 tablespoon butter
1 quantity Cocoa sauce
Vanilla ice cream, to serve
raspberries, to serve
icing sugar, for dusting

Chestnut cream

Quantity Ingredient
300ml cream, whipped until firm
500g sweetened chestnut cream

Method

  1. Combine the flour, salt and sugar in a bowl. Make a well in the centre and pour in the eggs and half of the milk. Whisk the eggs and milk together, then gradually incorporate the flour, slowly adding the rest of the milk to form a smooth, thin mixture. Strain the mixture through a fine strainer and refrigerate for at least 20 minutes or until required.
  2. Heat the oil and butter in a crêpe pan or other small frying pan until light golden, then whisk into the crêpe batter.
  3. Place the pan over high heat. Pour enough of the crêpe mixture into the hot pan to cover the base of the pan. When the top of the crêpe starts to become dry and the base is cooked, use a spatula to quickly turn it over. When the base is brown, transfer the crêpe to a plate. Repeat with the remaining mixture.
  4. To make the chestnut cream, gently fold the whipped cream into the chestnut cream. Spread each cold crêpe with 2 tablespoons of the chestnut cream, then neatly fold the crêpes.
  5. Spoon a little cocoa sauce on each serving plate. Top with two crêpes and a scoop of vanilla ice cream. Spoon a little chestnut cream on top of each crêpe and garnish with one or two raspberries. Dust with icing sugar to serve.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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