Home Cooking 8

Emergency dessert recipe -- fillings for crepes

karykat | Mar 22, 200806:47 PM

I thought I had tomorrow's dessert in hand. It was going to be crepes with strawberries (with a little tarragon) and a little whipped cream on the side.

Come to find out the strawberries where I went today looked anemic. Really bad in fact. And I don't want to drive all over creation at this late hour.

So I'm thinking of other crepe fillings. I have some special rose jam. I think that would be very springy and am thinking of putting some toasted pistachios on top.

But a lot of people might not like that. So I was going to come up with one more. I was thinking of a chestnut filling. I have a can of unsweetened chestnut puree. Was thinking of sweetening that. But that might be a bit thin. What would make sense? I saw one recipe that added creme fraiche to sweetened chestnut cream. What would work instead?

My concept was going to be a nod to spring (the rose jam crepes) and a farewell nod to winter (the chestnut crepes) -- especially fitting since we have a good amount of fresh snow on the ground.

Another possibility would be lemon curd if I have time to run out and get some. Wouldn't make at this point.

Any thoughts on tweaking the ideas I have or coming up with some new ones?

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