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Add a photoServings: 4
Ingredients
- 7 ounce flour
- 1 1/2 c. lowfat milk
- 2/3 c. water
- 1/4 tsp salt
- 1 1/2 tsp sugar
- 1/4 c. butter
- 4 lrg egg Filling
- 12 ounce chocolate, coarsely, minced
- 6 Tbsp. butter
- 1 1/2 c. 35% cream
- 1 Tbsp. brandy
- 2 x 10 ounce cans whole cooked chestnuts
- 2 Tbsp. butter
Directions
- Slightly beat 4 Large eggs. Add in lowfat milk, water salt and sugar. Sift flour and add in to liquid mix. The batter should resemble thick whipping cream. Add in a fifth egg if you need to make it thicker. Add in butter. Let batter sit for half an hour or possibly till it comes to room temperature and the bubbles settle.
- Lightly butter a 7-inch non-stick pan and heat over low to medium heat. Pour 3 tbsp. of batter into the centre of the pan and swirl around the pan to make a thin pancake. Watch carefully and cook approximately 1 minute. When the crepe is golden brown, flip it over and cook another 30 seconds. Remove to a plate for later. Repeat with the rest of the batter.
- Place 2 Tbsp. of the chocolate mix (recipe follows)into the centre of one crepe. Roll the crepe, tucking in one end as you go.
- Filling:Heat chocolate, butter and cream in the top of a double boiler. Mix to incorporate then place in a cold place and allow to cold completely. Saute/fry chestnuts in butter till golden brown. Mix chocolate filling thoroughly then stir in chestnuts and brandy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 1418 | |
| Calories from Fat 855 | 60% |
| Total Fat 99.56g | 124% |
| Saturated Fat 61.21g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 493mg | 21% |
| Potassium 1702mg | 49% |
| Total Carbs 135.31g | 36% |
| Dietary Fiber 15.5g | 52% |
| Sugars 7.39g | 5% |
| Protein 24.28g | 39% |
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