The Candlemas crêpe is above all a fine and supple texture, almost translucent. It's made with chestnut flour and almond milk, which gives it a slightly sweet taste and natural delicacy. Allow 1 hour for the batter to rest, then 2 minutes per side in the pan. The toppings vary according to your preference: apple-banana compote, hazelnut-chocolate spread, or almond-honey.

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Ingredients for 4 servings

servings
  1. 3 eggs
  2. 2.5 cups (60 cl) almond milk
  3. 3.2 oz (90 g) chestnut flour
  4. 5.25 oz (150 g) type 65 flour
  5. 3 tablespoons sugar

Fillings:

  1. Apple-banana compote
  2. Hazelnut-chocolate spread
  3. Agave syrup
  4. Almond-honey spread