Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Crêpes à la farine de châtaigne et mangue

Chestnut Flour Crêpes with Mango

Name: Chestnut Flour Crêpes with Mango
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1 cup chestnut flour (about 125 grams); 1 cup all-purpose flour (about 125 grams); 4 eggs; 1 tablespoon light brown sugar; 2 cups almond milk (about 500 ml); 1 pinch salt; 3 1/2 tablespoons melted butter (about 50 grams); 1 can mango in syrup or 1 fresh mango; Pastry cream; Lemon zest; Sliced almonds

Marcsi Jozsa @Marcsi_JozsaN

Chestnut Flour Crêpes with Mango

Marcsi Jozsa @Marcsi_JozsaN

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Ingredients

1 hour

Serves 6 servings

Chestnut Flour Crêpes
1 cupchestnut flour (about 125 grams)
1 cupall-purpose flour (about 125 grams)
4eggs
1 tablespoonlight brown sugar
2 cupsalmond milk (about 500 ml)
1 pinchsalt
3 1/2 tablespoonsmelted butter (about 50 grams)
Filling
1 canmango in syrup or 1 fresh mango
Pastry cream
Lemon zest
Sliced almonds

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Steps

1 hour

1

Mix all the crêpe ingredients together and let the batter rest in the refrigerator for at least 30 minutes.
2

Cut the mango into pieces, toast the sliced almonds, and prepare your pastry cream.
3

Cook your crêpes.
4

Place the filling in the center and fold into pouches.