Chestnut flour crepes gluten and wheat free –Today, I’m excited to share with you a delightful recipe for Chestnut Flour Crepes. These crepes have a lovely nutty flavor and are perfect for both sweet and savory fillings. Let’s dive into creating these delicious treats!
Chestnut Flour Crepes
Here’s a beautiful image of what these crepes can look like when they’re cooked to perfection:
Ingredients
To make about 8-10 crepes, you’ll need:
- 1 cup chestnut flour
- 2 large eggs
- 1 cup milk (or a milk alternative)
- 1 tablespoon melted butter (plus extra for cooking)
- 1 tablespoon sugar (optional, for sweet crepes)
- Pinch of salt
Instructions
- In a mixing bowl, whisk together the chestnut flour, sugar (if using), and salt.
- In another bowl, beat the eggs lightly. Then add the milk and melted butter, whisking until the mixture is well combined.
- Gradually pour the wet mixture into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and somewhat thin.
- Let the batter rest for at least 30 minutes. This allows the flour to hydrate properly and helps achieve tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter.
- Pour a ladleful of batter into the pan, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes or until the edges start to lift and the bottom turns a light golden brown.
- Using a spatula, carefully flip the crepe and cook for another 1-2 minutes on the other side until golden.
- Transfer the done crepe to a plate and continue the process with the remaining batter, stacking the crepes as you go.
- Serve warm with your choice of fillings – whether it be fresh fruits, whipped cream, or savory options like cheese and spinach!
These Chestnut Flour Crepes are not only simple to make but also bring a unique taste to the classic crepe experience. Enjoy making them and don’t hesitate to experiment with different fillings!