Crêpes with Chestnut and Chocolate Cream

Ingredients for the crêpes

• 250 g wheat flour
• 500 ml milk
• 2 eggs
• 30 g of AIRA clarified butter
• 1 tablespoon sugar
• 1 pinch of salt
• AIRA clarified butter para engrasar la sartén

Ingredients for the chestnut and chocolate cream

• 250 g chestnut cream
• 100 g dark chocolate
• 50 ml cream
• 15 g AIRA clarified butter

To decorate

• Cooked or roasted chestnuts
• Grated dark chocolate

Step by step

1. Prepare the batter

In a bowl, whisk the eggs and milk together. Gradually add the flour, mixing until you have a smooth, lump-free batter.

Add the sugar, a pinch of salt and the melted AIRA clarified butter. Mix until all the ingredients are well combined.

Leave the batter to rest for 20–30 minutes.

2. Prepare the chestnut and chocolate cream

Chop the chocolate and place it in a bowl.

Heat the cream without bringing it to the boil and pour it over the chocolate. Leave it to sit for a few minutes, then stir until smooth.

Add the chestnut cream and AIRA clarified butter. Mix well until you have a smooth, even cream.

3. Cook the crêpes

Heat a non-stick frying pan over medium heat and lightly grease it with AIRA clarified butter.

Pour in a small amount of batter and tilt the pan to spread it into a thin layer.

Cook for approximately 1 minute, until the edges begin to lift away from the pan. Flip and cook for a few more seconds.

Repeat until all the batter has been used, lightly greasing the pan when necessary.

4. Fill the crêpes

Spread a layer of chestnut and chocolate cream over each crêpe and fold into a triangle or roll up.

5. Decorate and serve

Serve the crêpes warm and finish with some grated dark chocolate and pieces of chestnut.

A delicious sweet treat to enjoy the flavours of autumn!