Chestnut Crepes with Mushroom Sauce and Rosemary

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(2 votes)
Chestnut Crepes with Mushroom Sauce and Rosemary
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40 min.
ready in 1 hr 5 min.
Ready in


For the crepes
2 eggs
7 ounces Pastry flour
12 ounces milk
8 cooked Chestnuts (vacuum-packed)
1 ounce Chives
3 tablespoons clarified butter
3 tablespoons Maple syrup
For the sauce
14 ounces button Mushroom
1 sprig rosemary
1 tablespoon vegetable oil
1 tablespoon Pastry flour
3 tablespoons dry white wine
7 ounces Vegetable broth
3 ounces Whipped cream
freshly ground peppers
For serving
red peppercorns
How healthy are the main ingredients?
Maple syrupChivesWhipped creamrosemaryeggsalt

Preparation steps


Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the yolks with the flour and milk until smooth. Finely chop the chestnuts. Rinse the chives, shake dry and cut into small rings. Stir into the batter together with the chestnuts. Fold in the egg whites. In a pan, melt some butter and cook small pancakes from the batter. Drizzle with maple syrup and keep warm.


Trim the mushrooms and cut into quarters. Rinse the rosemary, shake dry, strip the needles from the stems and finely chop. In another pan heat the oil and fry the mushrooms with the rosemary. Sprinkle with the flour and pour in the wine. Pour in the broth and mix well so that no lumps form. Stir in the cream, bring to a boil and season with salt and pepper. Arrange the pancakes on warmed plates, drizzle with mushroom sauce and serve garnished with crushed peppercorns.