Name: Roasted Chestnut-Stuffed Cornmeal Crêpes with Foie Gras
Yield: Serves 6 (makes 12 to 15 crepes, 6 inches in diameter)
Ingredients: 1 teaspoon coarsely ground fresh black pepper; ¼ cup fresh mascarpone; 1 tablespoon butter; 2 large eggs; 1 small red onion, peeled, finely chopped; 12 chestnuts, roasted, peeled twice, coarsely chopped; 1 tablespoon chopped fresh mint leaves; pinch salt; ½ teaspoon ground cumin; ½ cup milk; 4 tablespoons melted butter; 1 cup foie gras in a jar; ¼ cup all-purpose flour; ¼ cup fine cornmeal

Preparation info

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

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Ingredients

1 cup foie gras in a jar

Method

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