1 C. MILK
2 EGGS
¼ t. VANILLA
1 t. GRATED ORANGE PEEL
½ C. CHESTNUT FLOUR
½ C. ALL PURPOSE FLOUR
¼ C. SUGAR
¼ t. SALT
1 T. BUTTER, MELTED
In a blender, combine milk, eggs and vanilla. Blend to mix. Add remaining ingredients. Blend for 1 minute. Refrigerate for at least 1 hr.
Heat seasoned crepe pan. Pour 2 T. batter into pan, rotate quickly to spread out batter. Cook for 2 min., flip, cook about 30 seconds. Turn out of pan and repeat with remaining batter. Stack crepes until finished.
Fill crepes with 2 T. ricotta filling (recipe follows) or sweetened whipped cream. Roll. Bake about 5 min. in 375o F oven.
To serve: Place 2 crepes on each individual serving plate, drizzle with chestnut honey sauce (recipe follows) or chocolate sauce. Serves 8.
½ C. RICOTTA CHEESE
2 T. SUGAR
½ C. CHESTNUTS, FINELY CHOPPED AND MASHED OR CHESTNUT PUREE
½ t. VANILLA
Blend all ingredients and refrigerate until needed.
¼ C. CHESTNUT HONEY
¼ C. CLOVER OR OTHER MILD HONEY
4 T. UNSALTED BUTTER, CUT IN CHUNKS
Warm honeys to simmer. Take off heat. Whisk in butter, one piece at a time. Keep warm until serving.
