Crêpes with “Marroni” (chesnuts) cream
Ingredients for 4 servings
- 250 g of flour
- 3 eggs
- 500 ml of milk
- 1 sachet of vanillin
- 50 g of powdered sugar
- Rhum (optional)
- 1 jar of “Crema di Marroni Inaudi” (chesnut cream)
- 100 ml of fresh cream (optional)
- 8 “Marroni canditi Inaudi” (candied chesnuts) (optional)
Stir the flour and put it into a capacious bowl with vanillin, a pinch of salt and the eggs. Amalgamate all the ingredients with a whip while gradually adding the milk. Stir the mixture until it reaches a smooth texture. Cover the batter with plastic wrap and let sit for at least 1 hour.
Grease a non-stick pan with butter, pour a ladleful of batter and cook the crêpe on both sides. Garnish the crêpes with the chesnut cream, fold them, arrange them on a serving dish, top with powdered sugar and drizzle a little bit of Rhum. Bake for a few minutes and serve. If desired, it is possible to serve the crêpes with whipped cream and some candied chensuts.