Serves a Crowd

Cocoa and Chestnut Flour Crepes

March 27, 2024
5
1 Ratings
Photo by Pierre Chauvet
  • Prep time 20 minutes
  • Cook time 10 minutes
  • 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

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Ingredients
  • 120g chestnut flour
  • 80g all-purpose flour
  • 20g unsweetened cocoa powder
  • 30g granulated sugar
  • 1 teaspoon baking powder
  • 50g melted butter
  • 4 eggs
  • 500ml whole milk
Directions
  1. 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.
  2. Gradually incorporate the melted butter while gently mixing, then gradually add the whole milk until a smooth and homogeneous batter forms.
  3. Allow the batter to rest in the refrigerator for at least an hour before cooking.
  4. Cook the crepes in a lightly oiled skillet, pouring a ladleful of batter and cooking until golden brown on both sides.
  5. 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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