Crêpes aux Marrons Glacés

• ½ recipe basic French crêpes
• ¼ pint double cream
• vanilla extract

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. Fold in chopped marrons glacés with syrup. Fill crêpes with this mixture and roll up. Dust with icing sugar.