Roasted Chestnut-Stuffed Cornmeal Crêpes with Foie Gras

Preparation info

  • Difficulty


  • Serves


    (makes 12 to 15 crepes, 6 inches in diameter)

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About



  • ¼ cup fine cornmeal
  • ¼ cup all-purpose flour
  • pinch salt
  • 2 large eggs
  • ½ cup milk
  • 4 tablespoons melted butter


  • 1 small red onion, peeled, finely chopped
  • 1 tablespoon butter
  • 12 chestnuts, roasted, peeled twice, coarsely chopped
  • ¼ cup fresh mascarpone
  • ½ teaspoon ground cumin
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon coarsely ground fresh black pepper
  • pinch salt


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 ¼ cup water, covered, over low heat for 10 minutes. Do not let the onion brown.

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.