Chestnut Crepes
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If you’re lucky enough to have chestnut flour, make these easy chestnut crepes! They’re full of chestnut flavor and naturally sweet. Unlike regular crepes, these will turn out soft and tender without needing to rest the batter as mixing chestnut flour and water won’t cause gluten formation, so they can be made in under 30 minutes.
Main Ingredients
- Milk: Whole milk gives the best flavor, but any milk, including non-dairy, will work. Consider adding extra butter/oil if your milk is low in fat as the fat keeps the crepe tender.
- Egg: Large egg. I haven’t tried any substitutes, but you could try replacing the egg with 50g milk and 10g butter or oil. The egg provides structure, flavor, and moisture.
- Chestnut flour: Sift before adding to the batter to prevent lumps.
Serving Ideas
- Necci (Tuscan chestnut pancakes): Ricotta filled and drizzled with chestnut honey
- Fruit: Fresh or jam, with a side of whipped cream
- Chocolate: Nutella-filled, drizzled with chocolate sauce, dusted with cocoa powder or chocolate shavings
Other Pancake-Like Recipes
Chestnut Crepes
Difficulty: EasyServings
6
8-inch crepesPrep time
10
minutesCooking time
15
minutesIngredients
120g (½ cup) milk, preferably whole
1 large egg
small pinch salt
1 tsp melted butter or oil
60g chestnut flour, sifted if lumpy
Directions
- Whisk the salt and wet ingredients together until no streaks of egg remain.
- Sift in the chestnut flour and whisk until the batter is lump-free (a few small ones are ok). The batter should be thin and pourable.
- Heat a nonstick pan over medium heat. Lightly grease the surface once it’s hot and turn the heat to medium-low.
- Pour a small ladleful of batter on the pan and quickly tilt the pan to spread the batter evenly.
- Cook the crepe for about 2 minutes or until the bottom is golden and the top is matte. Flip and cook for another minute, then transfer to a plate. Fill immediately, or continue cooking and stacking crepes as you go.
- Enjoy!
