Crêpes aux Marrons Glacés from The Robert Carrier Cookbook by Robert Carrier
Make about 12 crêpes, transferring them to a warm plate as you cook them. Whip cream, flavoured to taste with vanilla extract and icing sugar, adding a little iced water to make mixture lighter....
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Ingredients
- 8 marrons glacés, chopped
- ¼ pint double cream
- vanilla extract
- icing sugar
- ½ recipe basic French crêpes
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