Put the cornmeal, flour, and salt in a bowl. Mix in the eggs and then the milk. Beat until smooth. The batter should be the consistency of half-and-half. Add more milk if necessary. Mix in the melted butter.
Let the batter sit for at least 30 minutes.
Stir the batter just before using. Heat a crêpe or nonstick pan and brush lightly with some of the remaining melted butter. Pour in just enough batter to coat the bottom of the pan, and pour any excess back into the bowl.
Cook the crêpe for 2 minutes, turn over, and cook for another minute. Repeat until all the batter is used. Stack the crêpes on a plate.
Sweat the onions in the butter with
Mix the onions with all the chestnuts, mascarpone, cumin, mint, and pepper. Season.
To serve, roll up a crêpe with the chestnut filling and heat in a microwave (or brush with melted butter and put in a 400-degree oven for 5 to 8 minutes). Serve hot with a large spoonful of the foie gras.
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