Ingrédients
- 450ml milk
- 50g Merchant Gourmet Chestnut Purée
- 175g plain flour
- Pinch of salt
-
3 large eggs
- 150g Merchant Gourmet Chestnut Purée
- 150g chocolate - I used milk chocolate
- Splash of milk
- 100g kefir yoghurt
- Slices of blood orange
- Roasted hazelnuts
Chestnut and chocolate sauce and cream:
To serve:
Méthode
- Infuse the milk for the crêpes with the chestnut purée. Combine 50g of chestnut purée and 450ml milk in a saucepan and warm slowly on a low heat, whisking continuously. Pass the milk through a sieve and whisk again until smooth. Turn off the heat and set aside to cool. [If pressed on time, you can skip this step
- Sieve the flour into a large bowl and add a pinch of salt. Make a well in the centre, add the eggs and half the milk. Whisk until you have a smooth thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Start on the chocolate and chestnut sauces. Fill a saucepan with some hot water and place a heatproof bowl on top. Add the chocolate and 150g of the chestnut purée to the bowl with a splash of milk. Whisk until melted and smooth.
- Pour half of the sauce into a bowl and set aside.
- Pour the second half into another bowl. When cool, add the kefir and mix until smooth.
- Fry your crêpes in a non-stick pan with a drizzle of oil/ a tsp of butter. Flip until evenly cooked on both sides. The pancake should be as thin as possible.
- Serve the crêpes with both sauces, some slices of blood orange & some crushed roasted hazelnuts.
