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Prep time
20 minutes
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Cook time
10 minutes
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makes
15
Author Notes
Introducing the delectable recipe for Cocoa and Chestnut Flour Crepes, a creation by Pierre Chauvet, an artisan chocolatier and glacier for 25 years in Ardèche, France. Perfect for about fifteen crepes, these treats blend the rustic flavor of chestnut flour with the richness of unsweetened cocoa. Here's how to make this wonderful recipe: —damianotrulli
Ingredients
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120g
chestnut flour
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80g
all-purpose flour
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20g
unsweetened cocoa powder
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30g
granulated sugar
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1
teaspoon baking powder
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50g
melted butter
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4
eggs
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500ml
whole milk
Directions
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In a large mixing bowl, sift together the chestnut flour, all-purpose flour, and cocoa powder. Add the granulated sugar and baking powder. Create a well in the center and crack the eggs into it.
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Gradually incorporate the melted butter while gently mixing, then gradually add the whole milk until a smooth and homogeneous batter forms.
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Allow the batter to rest in the refrigerator for at least an hour before cooking.
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Cook the crepes in a lightly oiled skillet, pouring a ladleful of batter and cooking until golden brown on both sides.
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For an even more indulgent experience, enjoy these crepes with
spread, for a perfect flavor combination.
And for a touch of extravagance, try the spread whipped cream using this recipe:
In a whipped cream dispenser, mix 200g of spread with 400g of heavy cream. Shake vigorously before serving for a creamy and exquisite touch.
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