Difficulty: Medium
Preparation: 10 min
Rest: 2h
Cooking: 50 min


  • 800 g crepe dough
  • 750 g of chestnuts
  • 6 yolks
  • 50 g of sugar
  • 1 liter of milk
  • 60 g of flour
  • Zest of an orange
  • 1 tbsp of vanilla essence
  • 50 g of dark chocolate
  • 25ml of liquid cream
  • 1 tbsp of meld butter


Make the crepes dough and let it rest during 2 hours.
Prepare chestnut cream
Cut the top of the chestnuts and put them in a pot with boiling water. Boil the chestnuts for 10 min.
Peel the chestnuts and put them in a pot by adding a little milk. Cook over low heat for about 30 min or until they get soft and dry. If it’s necessary keep adding more milk so that they don’t burn.
Mash the chestnuts together with the orange zest, the yolks and the sugar. Reserve the mash.
Put the flour in a bowl and add the hot milk until all the flour dissolves, don’t stop stirring so that lumps don’t form.
Add the milk with flour to the chestnut mash. Cook the mixture until it boils and gets thicker. Remove from heat and incorporate the vanilla essence. Let it cool.
Prepare the chocolate sauce
Prepare the chocolate sauce. Mash the chocolate and melt it with the butter. Once melted, remove from heat, add the cream and stir well to mix properly.
Cooking the crepes
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
Spread the crepes, put part of the chestnut puree and roll them. Serve on plates and decorate with chocolate sauce.

Make these crepes even better by baking them in the oven for about 10 min to brown them.

Castey Titanium Crepe Pans have the best non-stick performance. Crepes won’t stick on the cooking surface. If you don’t want food to stick on the cooking surface of your pans, follow our advices.

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