{"id":3152,"date":"2024-11-22T17:58:38","date_gmt":"2024-11-22T17:58:38","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3152"},"modified":"2024-11-22T17:58:38","modified_gmt":"2024-11-22T17:58:38","slug":"chestnut-pancakes-with-a-chestnut-cream-and-rum-filling","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chestnut-pancakes-with-a-chestnut-cream-and-rum-filling\/","title":{"rendered":"Chestnut Pancakes with a Chestnut Cream and Rum Filling"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The recipe for the pancakes comes from <em>\u201cSud de France. The food and cooking of Languedoc\u201d<\/em> cook book by Caroline Conran.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The pancakes with a chestnut flour are nutty and warm in flavour. They are delicious but not as light in texture as the pancakes made with plain white flour only, so try to make them small and dainty.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you wish to make these pancakes a special treat, chop or thinly slice 4 <em>marrons glac\u00e9s<\/em> and mix with the filling.<\/span><\/p>\n<p class=\"p1\"><strong><em><span class=\"s1\">For the pancakes, serves 4:<\/span><\/em><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">50 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of chestnut flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of caster sugar plus more to finish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4-6 tablespoons of milk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3-4 tablespoons of orange flower water (or plain water)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of butter<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><em><span class=\"s1\">For the filling:<\/span><\/em><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4-6 tablespoons of a chestnut cream or pur\u00e9e<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2-3 tablespoons of dark rum<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Make the batter:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the sifted flours into a bowl, mix in the salt, 2 tablespoons of sugar, break in the eggs and slowly whisk in the milk followed by the orange water. Add only enough liquid to give the batter a creamy consistency, it should form a ribbon when poured from a spoon. Allow to stand for one hour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Meanwhile mix the chestnut cream or pur\u00e9e with the rum to your liking.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Make the pancakes the usual way.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt a little butter in a frying pan, heat it until just starting to brown, then pour in half of the ladle of the batter and swirl it around to cover the bottom of the pan. When the pancake is slightly brown and set, turn it over and cook the other side. Repeat until you\u2019ve used all the batter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Spread the pancakes with the chestnut and rum filling, roll them and sprinkle with some extra caster sugar. Serve immediately. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe for the pancakes comes from \u201cSud de France. The food and cooking of Languedoc\u201d cook book by Caroline Conran. The pancakes with a chestnut flour are nutty and warm in flavour. They are delicious but not as light in texture as the pancakes made with plain white flour only, so try to make &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chestnut-pancakes-with-a-chestnut-cream-and-rum-filling\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chestnut Pancakes with a Chestnut Cream and Rum Filling&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[476,477],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3152"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3152"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3152\/revisions"}],"predecessor-version":[{"id":3169,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3152\/revisions\/3169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3167"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}