Preparation time: 30 minutes
Cooking time: 15 minutes
You can still enjoy a convivial evening of roasting chestnuts with friends, even if you live in an apartment without a fireplace.
Place the garnishes in ramekins.
You can use a raclette maker or a hot stone and let guests roast their own chestnuts.
Afterward, it's a matter of taste or whim - a small crêpe spread with chestnut cream, honey, jam or syrup, a few roasted chestnuts - that's all you need for your chestnut party, all washed down with new "bourru" wine... in moderation, of course.
For purists, you can substitute chestnut flour for the white flour and make your crêpes Corsican-style.
Vincent Poussard for the AAPRA
- Combine the flour, sugar, baking powder and salt. Make a well in the center.
- Blend in the egg yolks one at a time.
- In a bowl, beat the egg whites to stiff peaks. Fold them gently into the flour mixture.
- Cook the crêpes in a lightly oiled crêpe pan (or on the pans from a raclette maker). Keep them hot; for instance, by placing them on a plate set over a pan of hot water.
Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées
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