Gluten-Free Chestnut Crepes

READY IN: 40mins
Recipe by Busters friend

If you haven’t tried chestnut flour as a substitute for wheat flour, this is the perfect recipe for you. Chestnut flour is rich in carbohydrates, low in fat, and its tender texture and sweet nutty flavor is perfect for crepes and pancakes alike. This is Wild Oats recipe, soon to be part of Whole Foods I believe.

Top Review by Suzy mom to 2

These were lovely. I left out the sweeteners because I wanted to taste what pure chestnut flour is like. The crepes were thin and flexible, and had a subtile and slightly nutty flavor. They browned up fast, so I flipped them as soon as they were almost dry on top.

Ingredients Nutrition


  1. Mix flour with salt and sugar in a bowl.
  2. Whisk together milk, vanilla and eggs in separate bowl.
  3. Pour into flour mixture. Whisk to incorporate.
  4. Drizzle in two tablespoons butter, and mix well.
  5. Heat a nonstick 8-inch pan over medium heat.
  6. Swirl in a teaspoon of melted butter.
  7. Add about 1/4-cup batter and swirl until the batter covers the bottom of the pan.
  8. Cook until batter is dry, set and begins to brown around the edges.
  9. Loosen the crepe from the pan with a spatula, and flip.
  10. Cook for about 30 seconds. Remove from pan. Repeat until batter is gone.
  11. TIP: To keep crepes warm, keep in a 200°F on a baking sheet or plate until ready to serve. Also, when choosing a savory filling, omit the sugar and vanilla from the recipe.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a