- INGREDIENTS :<\/a>
- Ingredients for the Crepe Batter<\/a><\/li>
- Ingredients for the Filling<\/a><\/li>
- Ingredients for the Topping<\/a><\/li><\/ul><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Making the Crepe Batter<\/a><\/li>
- Making the Filling<\/a><\/li>
- Cooking the Crepes<\/a><\/li>
- Assembling the Crepes<\/a><\/li>
- Serving<\/a><\/li>
- Leftovers<\/a><\/li>
- Tips from Me<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
INGREDIENTS :<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nIngredients for the Crepe Batter<\/strong><\/h3>\n\n\n\n
1 cup all-purpose flour
1 cup milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1\/4 teaspoon salt
Brown food coloring about 4-5 drops or you can mix red yellow and a touch of blue<\/p>\n\n\n\nIngredients for the Filling<\/strong><\/h3>\n\n\n\n
8 ounces cream cheese softened
1\/2 cup powdered sugar
1\/4 cup chestnut puree or canned chestnut spread
1 teaspoon vanilla extract
1\/4 cup heavy cream<\/p>\n\n\n\nIngredients for the Topping<\/strong><\/h3>\n\n\n\n
1 cup whipped cream
1\/4 cup chopped roasted chestnuts
Cinnamon for dusting if you want<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
The flour makes the crepe soft and easy to roll, milk keeps the batter smooth, and eggs add that rich structure so it doesn\u2019t fall apart. <\/p>\n\n\n\n
Sugar and vanilla make it smell and taste cozy, and the melted butter gives that classic buttery vibe. <\/p>\n\n\n\n
Brown food coloring is just fun, it makes the crepes look super festive. <\/p>\n\n\n\n
The filling is creamy and dreamy thanks to cream cheese and chestnuts, heavy cream lightens it up, and whipped cream on top just feels like a hug. <\/p>\n\n\n\n
Those chopped roasted chestnuts? Crunch city. <\/p>\n\n\n\n
Cinnamon is optional but if you sprinkle it on top it just hits you with that warm holiday smell.<\/p>\n\n\n\n
Making the Crepe Batter<\/strong><\/h2>\n\n\n\n
I mix the flour, milk, eggs, sugar, melted butter, vanilla, and salt in a bowl until it is smooth. <\/p>\n\n\n\n
Sometimes I just throw it in a blender because I am lazy and it works fine. Then I add the brown food coloring little by little until it has this nice amber brown color. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI let it chill in the fridge for 10 minutes because that makes the crepes softer and easier to flip.<\/p>\n\n\n\n
Making the Filling<\/strong><\/h2>\n\n\n\n
I beat the cream cheese and powdered sugar until smooth. <\/p>\n\n\n\n
Then I mix in the chestnut puree, vanilla, and heavy cream. It is rich, creamy, and slightly nutty. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI have to stop myself from just eating it with a spoon right then.<\/p>\n\n\n\n
Cooking the Crepes<\/strong><\/h2>\n\n\n\n
Heat a non-stick skillet over medium and rub a little butter around. Pour about 1\/4 cup of batter and swirl it around so it is thin and even. <\/p>\n\n\n\n
Cook until the edges lift and the bottom is lightly golden, like 1-2 minutes, then flip for 30 seconds. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nStack the crepes on a plate as you go. I usually make 8 crepes but sometimes I sneak a small one while cooking.<\/p>\n\n\n\n
Assembling the Crepes<\/strong><\/h2>\n\n\n\n
I spread about 2 tablespoons of filling on a crepe, fold it in half, then in half again to make a triangle, or roll it if I am feeling lazy. Repeat for all the crepes. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThen I dollop some whipped cream on top, sprinkle chopped roasted chestnuts, and dust a little cinnamon if I am feeling fancy.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nServing<\/strong><\/h2>\n\n\n\n
These crepes are best warm, right out of the skillet. <\/p>\n\n\n\n
I like them with a hot chai latte or apple cider because it makes everything feel extra cozy and holiday ready. <\/p>\n\n\n\n
If I am feeling extra, I drizzle a tiny bit of maple syrup on top.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If there are any leftovers, I keep the crepes and filling separate in airtight containers in the fridge for up to 3 days. <\/p>\n\n\n\n
I reheat crepes on a skillet for like 30 seconds per side so they stay soft. Filling can be eaten cold or at room temp. <\/p>\n\n\n\n
I avoid freezing assembled crepes because the filling makes it soggy but plain crepes freeze fine for up to a month if I layer them with parchment paper.<\/p>\n\n\n\n
Tips from Me<\/strong><\/h2>\n\n\n\n
Let the batter rest for 10 minutes, it makes flipping way easier. <\/p>\n\n\n\n
Add food coloring slowly so the flavor doesn\u2019t get weird. Use a non-stick skillet, it saves you from crepe disasters. <\/p>\n\n\n\n
If the batter seems too thick, I just stir in a little milk. I sometimes make the batter and filling a day ahead so holiday mornings are chill and not frantic.<\/p>\n\n\n\n
- Ingredients for the Filling<\/a><\/li>
- Ingredients for the Crepe Batter<\/a><\/li>