Roasted Chestnut-Stuffed Cornmeal Crêpes with Foie Gras

Preparation info
  • Serves


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


Appears in

By Jeremiah Tower

Published 2002

  • About



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