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Chestnut Crepes with Caramelized Apples,

Goat Milk Cajeta and Pumpkin Ice Cream

Kevin McKenzie, Dry Creek Vineyards

Serves 8


8 each Chestnut Crepes  (see below)

1 pint LaLoo’s Pumpkin Ice Cream   

1 Recipe Cajeta

6 each Apples  (cored, peeled and thinly sliced)

1 cup Sugar

1Tbsp Lemon Juice

2 Tbsp Brandy   

4 Tbsp Unsalted Butter

Heat large sauté pan to smoking hot, toss in sliced apples, sugar, brandy and lemon juice. Turn down heat to medium and cook apples until golden brown and soft. Just before serving add butter and adjust seasoning.

When ready to serve, place LaLoo’s Pumpkin Ice Cream in center of slightly warmed crepe, top with caramelized apples and a touch of Goats Milk Cajeta, then fold and eat.

Chestnut Crepes

1 cup Milk      

2 each Eggs     

¾ cup All Purpose Flour    

½ cup Chestnut Flour  

2 tablespoons Sugar   

2 tablespoons Melted Butter 

1 tsp Vanilla Extract    

1 Tbsp Brandy  

cup Water   

Beat eggs until well blended, and then add water and brandy. Combine this mixture in with the dry ingredients, add melted butter, pass through strainer to remove lumps and refrigerate for a minimum of two hours and up to over night.

Heat small non stick skillet or crepe pan with enough clarified butter or light oil to coat, and heat until just smoking. Quickly pore enough batter to fill bottom of pan then pick up and rotate pan to cover bottom completely, taking care to pour excess batter out so as not to make crepes to thick.

Cook crepes until lightly browned on outer edges (about 30 seconds) then turn over with spatula and cook on other side for another 30 seconds or so. Stack plates on top of each other until ready to use.


1 quart Goats Milk  

1 ¼ cup Sugar   

1 inch Cinnamon Stick (preferable to use Mexican Canella)

Combine all ingredients in thick bottomed sauce pan and bring to boil, and then reduce to simmer and cook until mixture thickens into pale brown caramel.  Remove from stove and allow to cool until ready to use, they simply re-heat and serve.

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