Pleasure comes in many forms. This time pleasure comes in form of sweet crepes. In my “self promotion” page, I’ve mentioned that I make great crepes. Try this filling for crepes what I call “Winter sonata”.

It’s “a little bit heavy” filling. How many calories? Probably billion, but what a hell! Choose the day of the week when you are going to behave like a real hedonist. For your sense of taste, I recommend crepes “Winter sonata” 

For crepe batter you need:

• 2 cups all-purpose flour
• 4 eggs
• 1 cup milk
• 1 cup water
• a little bit salt
• 1 teaspoon of vanilla sugar (if you have bourbon vanilla sugar, even better!)
• 2 tablespoons of cocoa
• 4 tablespoons butter, melted

For filling you need:

• 250g frozen chestnut puree
• 50g grounded walnuts
• 100g powder sugar
• 50g butter
• tablespoon of Maraschino
• 100g chocolate

 Batter preparation:

In a large mixing bowl, whisk together the flour, eggs, cocoa and vanilla sugar. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 

Heat a lightly oiled griddle or frying pan over medium high heat. Cook the crepe until they become light brown from both side. 

Filling preparation:

Mix well butter and powder sugar (leave a little bit for sprinkle over the crepes), walnuts, Maraschino and softened chestnut puree. Finally mix diluted chocolate, and leave part for the overflow. Fulfill crepes, roll them, sprinkle the powder sugar and decorate with melted chocolate.