Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Powdered sugar

  2. 1 Vanilla bean - split

  3. 1 cup 62g / 2 1/5oz Pastry flour

  4. 2 tablespoons 30ml Granulated sugar

  5. 1/4 teaspoon 1 1/3ml Baking powder

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1 cup 237ml Low-fat milk

  8. 1/2 cup 99g / 3 1/2oz Egg substitute equivalent to

  9. 2 eggs

  10. 2 tablespoons 30ml Butter - melted

  11. 1/2 teaspoon 2 1/2ml Vanilla extract Oil or nonstick cooking spray

  12. 1 1/2 cups 355ml Chestnut puree - seeNote

  13. 1/4 cup 27g / 1oz Grated chocolate or cocoa

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Look for chestnut puree at gourmet markets. Measure powdered sugar into small bowl or covered container. Bury vanilla bean in the middle; cover and let stand overnight. Meanwhile, combine flour, granulated sugar, baking powder and salt in bowl. Stir together milk, egg substitute, butter and vanilla. Stir liquid ingredients into dry ingredients just until blended. Strain through fine mesh strainer. Refrigerate overnight. Stir batter. Brush a 10-inch nonstick skillet with oil or spray with nonstick cooking spray and heat over medium heat. Pour about 3 tablespoons batter into pan. Rotate and tip pan quickly so batter evenly covers bottom of crepe pan. Cook a few minutes until browned then turn and cook a few seconds, just until set. Remove and keep warm while cooking remaining crepes. Spread about 2 tablespoons chestnut puree over half of each crepe. Fold into quarters and arrange on plate. Spoon vanilla sugar into a small strainer and sift over top of crepes to taste. Sprinkle with grated chocolate. This recipe yields 12 crepes. Each crepe: 153 calories; 108 mg sodium; 7 mg cholesterol; 4 grams fat; 23 grams carbohydrates; 3 grams protein; 1.02 grams fiber.


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