4 Servings - Preparation: 30 min - Cooking: 30 min
Ingredients
- 100 g white flour
- 100 g chestnut flour
- 2 large eggs
- 400 ml milk
- 50 to 100 ml water
- 10 g sugar
- Salt
- 200 g blueberries
- 100 g chestnut cream
- 1 tablespoon honey
- 1 vanilla pod
Preparation
Prepare the crepe batter:
- Pour both flours into a bowl, make a well and add the eggs.
- Mix with a whisk while gradually adding the milk and water until you obtain a smooth batter.
- Let rest for one hour at room temperature.
Prepare the blueberry compote and chestnut cream:
- In a saucepan, melt the sugar until caramelized, then add the blueberries. Let it simmer slightly and stir with a spatula for 2 minutes over low heat. Set aside.
- For the chestnut cream: In the bowl of the food processor, mix the chestnut cream, butter, honey, and the seeds of one vanilla pod. The mixture should be smooth.
- Put the mixture in a piping bag with a mont blanc or small plain tip. Refrigerate.
Make the crepes:
- Add 20 g of melted butter to the crepe batter.
- Pour a ladle of batter in the center of the crepe maker and spread with the spreader.
- Flip the crepe when the first side is golden and continue cooking for 1 minute. Proceed the same way with the remaining batter.
Assembly:
- Place the blueberry compote on each crepe and fold into quarters.
- Top with a scoop of vanilla ice cream and decorate with some chestnut cream using a
- piping bag. Decorate with some edible flowers or herbs.