I find it impossible to imagine the Shire without chestnuts. It must be a favourite food of the hobbits–it’s so creamy, rich and versatile. You can eat them freshly roasted, or turn them into a sweet cream for desserts and breakfast, or yet still add them in all sorts of fillings for roast dinners. They would make the perfect star ingredient for a decadent Christmas nut roast.
In honour of The Hobbit Second Breakfast, I present to you: Crêpes with Chestnut Cream.
If you don’t know what I’m talking about, hurry up and catch on; there is not time for dilly-dallying, breakfast is on the table! Since it’s so early in the morning, I shall save the big speech for Second Breakfast, when we have all gently woken up and our minds are ready to digest such large amounts of
fangirl-squealing and ranting information. For now, let us concentrate our taste buds on First Breakfast.
Prep time: 10 minutes
Cooking time: between 10 and 20 minutes total
Serves two (or one by hobbit standards)
120g plain flour, sieved
1 tbsp chia seeds + 1 tbsp warm water
220ml almond milk (or other non-dairy)
1 tsp vanilla extract
2 tbsp brown sugar or 1 tbsp stevia
1 knob of vegan margarine
For the sauce:
200g vaccuum packed chestnuts, or freshly roasted chestnuts, reserving a few for the topping
175ml almond milk
2 tbsp icing sugar
1. Place a large flat pan on medium heat with a knob of vegan margarine in the centre and let it melt while you get on with the batter.
2. Combine the chia seeds and warm water in a small bowl and set aside so the seeds can start to “glue” together. Mix all other ingredients in a separate bowl, adding the chia “egg” last, and combine well until all lumps have disappeared.
3. Coat the whole pan with the margarine, then spread the batter evenly in the pan. Cook one side for 3-5 minutes or until the crêpe moves freely when you swivel the pan. If you feel confident enough, flip the crêpe in one swift swoop; if not, just use a spatula. Cook for another 3 minutes or so, then serve.
For the sauce:
Roast the chestnuts at 180ºC for 5 minutes if using vaccuum-packed ones, or for 15 minutes if using fresh ones (don’t forget to cut a little cross in the chestnuts before roasting them). Combine them with the almond milk and icing sugar in a food processor or blender and blitz until you obtain a smooth cream. Add less or more milk depending on how liquid you want it to be.
Good morning to you all and have a lovely first breakfast! Save some room for second breakfast…