Crepes with Chestnut, Apples and Caramel
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  1. 4 crepes
  1. 2 cups cooked mashed chestnuts
  2. 1/2 cup liquid cream
  3. 2 tsp rum
  1. 2 tart apples
  2. 1 tbsp coconut sugar
  3. 1 tbsp lemon juice
  4. vanilla powder
  5. cinnamon
  1. 1/2 cup coconut milk
  2. 1/4 cup coconut sugar
  3. 2 tbsp almond butter
  4. pinch of salt
  5. vanilla powder
  1. Process cooked mashed chestnuts, cream and rum in a food processor until smooth.
  2. Make 4 crepes. Spread chestnut filling down the center, roll and slice.
  3. Slice the apples and place in a medium pan with the coconut sugar, lemon juice, vanilla powder and cinnamon. Cover the pan and put it on the hob over a medium heat. When it comes to the boil, put the timer on for 5 mins and leave to cook. Give it a stir after about 4 mins, the apple slices will start to dissolve and become fluffy. Cook for a further 1-2 mins or until the apple is fluffy but a few chunks are still visible. Taste the mixture, adding more sugar if required.
  4. Combine full fat coconut milk, coconut sugar, and vanilla powder in a medium sauce pan. On medium heat, whisk ingredients until well incorporated, and bring to a boil, stirring frequently. Once mixture comes to a boil, reduce heat to low and let boil slowly. Using a rubber spatula, keep stirring so the bottom doesn’t burn. Let it cook for about 15 minutes, don’t forget to stir. The caramel will reduce and start to thicken. After 30 minutes, remove from heat and whisk in salt and almond butter. Let cool to room temperature stirring occasionally. It will continue to thicken as it cools.
  5. Serve immediately.
Petra Kavšek The Foodie