Chestnut and Blackcurrant Mille-Feuilles by Melanie Dupuis and Anne Cazor
Stacks of caramelised puff pastry, with a chestnut cream and a blackcurrant jelly.
2 1/2 cups milk
2 Tbs butter
1 1/2 cup plain flour
A generous pinch of salt
On low heat, in a saucepan, melt the butter, then add the milk, once combined remove from heat and set aside to cool. Hint, don’t boil the milk, just warm it.
Sift the flour into a bowl, add a generous pinch of salt, combine the dry ingredients and add the slightly warm milk and butter, combine with a whisk. Hint, just bring the mix together.
In a separate bowl crack and whisk the eggs until combined. Add the egg to the crepe batter. Continue to whisk until a smooth consistence is created. Now it’s time to let it rest in the fridge.
You can prepare the batter well in advance, even the day before. Once your batter has rested, it may have thickened, that’s ok, just add a little milk and gently whisk till you reach that smooth runny consistence. Hint, Crepes are delicate and thin, so if your batter is still too thick, take the time to add a little milk and whisk until you reach that perfect consistency in the fry-pan. You can even try a little batter in the fry-pan to test your mix. It’s easier with a small sample then fighting a large crepe.
Now heat up your crepe fry-pan, you need it warm to hot. Add a little butter to the pan, it should melt instantly. Add enough batter to swirl to the edges of your fry-pan. Cook until it’s caramelised and just starts to brown. Hint, you can lift one side and take a look.
Carefully flip your crepe and brown the other side. Once cooked you can remove your Crepe and store on an oven safe plate. Hint, if you have your oven on 45-50 C, it will hold the temperature in your crepes until you have finished your required amount.
Our suggested toppings are the traditional combination of lemon wedges, sugar and a great organic honey.
Credits: Recipe by AGFG Resident Chef Shawn Sheather
Photo Credits: Recipe by AGFG Resident Chef Shawn Sheather