Servings:
6
Prep time:
15
Cooking time:
5
INGREDIENTS
INSTRUCTIONS
- Prepare the batter for THE crepes, stirring with a whisk the two flours with the milk, avoiding the formation of lumps. Unite the whole eggs one at a time, and finally the olive oil.
- Cook the crepes in a lightly greased frying pan by pouring a ladle of batter at a time. Slide the batter so that it covers the entire bottom of the pan and pick up the crepes, once cooked, keeping them warm in a dish.
- Chop 150 grams of marron glacé grind into a puree.
- Whip the cream and gently combine with the marron glacés puree stirring from the bottom upwards. Add the remaining coarsely chopped marron glacé.
- Spread each crepe with the marron stuffing and fold it into four, so as to form a triangle. Sprinkle with flaked almonds and decorate with a drizzle of chestnut honey.
