Crepes Impress

What I like about crepes is that they can be made ahead. What I don’t like is how rich and fattening they can be, especially when filled with creams or custards. So my crepes are made with egg substitute and only a dab of butter for flavor, and the filling is just pureed chestnuts.

Prepare the vanilla sugar and crepe batter the day before, then fry the crepes whenever convenient and reheat them in the microwave just before serving.

All that’s left is to spread the crepes with the puree and sprinkle them with sugar and grated chocolate. That makes for an impressive make-ahead dessert.

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Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Chestnut Crepes With Vanilla Sugar

Active Work and Total Preparation Time: 30 minutes plus 8 hours standing

Look for chestnut puree at gourmet markets.

1/2 cup powdered sugar

1 vanilla bean, split

1 cup pastry flour

2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup low-fat milk

1/2 cup egg substitute (equivalent to 2 eggs)

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Oil or nonstick cooking spray

1 1/2 cups chestnut puree

1/4 cup grated chocolate or cocoa

* Measure powdered sugar into small bowl or covered container. Bury vanilla bean in the middle; cover and let stand overnight.

* Meanwhile, combine flour, granulated sugar, baking powder and salt in bowl. Stir together milk, egg substitute, butter and vanilla. Stir liquid ingredients into dry ingredients just until blended. Strain through fine mesh strainer. Refrigerate overnight.

* Stir batter. Brush a 10-inch nonstick skillet with oil or spray with nonstick cooking spray and heat over medium heat. Pour about 3 tablespoons batter into pan. Rotate and tip pan quickly so batter evenly covers bottom of crepe pan. Cook a few minutes until browned then turn and cook a few seconds, just until set. Remove and keep warm while cooking remaining crepes.

* Spread about 2 tablespoons chestnut puree over half of each crepe. Fold into quarters and arrange on plate. Spoon vanilla sugar into a small strainer and sift over top of crepes to taste. Sprinkle with grated chocolate.

12 crepes. Each crepe: 153 calories; 108 mg sodium; 7 mg cholesterol; 4 grams fat; 23 grams carbohydrates; 3 grams protein; 1.02 grams fiber.

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Plate and place mat from Sur La Table stores.