Chestnut Crepes with Mascarpone & Sierra Beauty Apple Preserves

            © Elissa Rubin-Mahon 2008

   For the crepes:

      1/2 cup chestnut flour
      1/2 cup unbleached all-purpose flour
      2 large eggs beaten
      1 cup milk
      large pinch salt
      melted butter for the pan
      1/4 teaspoon ground cinnamon

   Combine all ingredients, except butter in a blender. Let stand in a cool place for 1 hour. Thin with milk if necessary to make a batter like heavy cream. You may refrigerate the batter for up to 24 hours before cooking.
   Heat a six-inch skillet over medium flame. Wipe the bottom and sides with the melted butter. Pour in a sufficient amount of batter to cover bottom of pan. Cook until bottom starts to brown and batter is firm on top. Flip over and briefly cook the other side. Remove to plate in a warm oven and repeat process until all batter is used.
   To assemble the crepes

      Mascarpone cheese
      Sierra Beauty Apple preserves
      Calvados or Apple Jack

   Warm the Sierra Beauty Preserves in a saucepan over low heat with a tablespoon of Calvados.

   Place a dollop of mascarpone cheese in the middle of each crepe and fold in quarters. Place on a warm serving platter. Top each with a spoonful of the warmed preserves. Serve immediately.


   Empire Chestnut Co.
   3276 Empire Road SW
   Carrollton, Ohio 44615
   (330) 627-3138.

      Very high quality chestnut flour from chestnuts grown in Ohio.