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Chestnut paste for dessert crepes?

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Chestnut paste for dessert crepes?

bernalgirl | Nov 16, 2005 01:49 PM

I want to duplicate a dessert I recently enjoyed in Paris, a pureed chestnut and creme fraiche-filled dessert crepe.

I have some chestnut paste -- the commercially available brand most commonly found here with the brown patterned packaging. Any hints on how to use this to best effect? Do I just spread a bit on, then creme fraiche and fold, or should I doctor it? I've never used this product before.

Thanks very much!

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