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Category: Desserts

Chestnut Crepes With Vanilla Sugar

What I like about crepes is that they can be made ahead. What I don't like is how rich and fattening they can be, especially when filled with creams or custards. So my crepes are made with egg substitute and ... Read more

Total time: 30 minutes plus 8 hours standing | Makes 12 crepes
Note: Look for chestnut puree at gourmet markets.
  • 1/2 cup powdered sugar
  • 1 vanilla bean, split
  • 1 cup pastry flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup low-fat milk
  • 1/2 cup egg substitute (equivalent to 2 eggs)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • Oil or nonstick cooking spray
  • 1 1/2 cups chestnut puree
  • 1/4 cup grated chocolate or cocoa

Step 1Measure powdered sugar into small bowl or covered container. Bury vanilla bean in the middle; cover and let stand overnight.

Step 2Meanwhile, combine flour, granulated sugar, baking powder and salt in bowl. Stir together milk, egg substitute, butter and vanilla. Stir liquid ingredients into dry ingredients just until blended. Strain through fine mesh strainer. Refrigerate overnight.

Step 3Stir batter. Brush a 10-inch nonstick skillet with oil or spray with nonstick cooking spray and heat over medium heat. Pour about 3 tablespoons batter into pan. Rotate and tip pan quickly so batter evenly covers bottom of crepe pan. Cook a few minutes until browned then turn and cook a few seconds, just until set. Remove and keep warm while cooking remaining crepes.

Step 4Spread about 2 tablespoons chestnut puree over half of each crepe. Fold into quarters and arrange on plate. Spoon vanilla sugar into a small strainer and sift over top of crepes to taste. Sprinkle with grated chocolate.

Each crepe:
153 calories; 108 mg sodium; 7 mg cholesterol; 4 grams fat; 23 grams carbohydrates; 3 grams protein; 1.02 grams fiber.
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