Prep 15 mins
Cook 25 mins
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.
- 1 1⁄2 cups chestnut flour, sifted
- 1⁄8 teaspoon salt
- 1 tablespoon sugar
- 1 1⁄4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 6 tablespoons unsalted butter, melted
- Mix flour with salt and sugar in a bowl.
- Whisk together milk, vanilla and eggs in separate bowl.
- Pour into flour mixture. Whisk to incorporate.
- Drizzle in two tablespoons butter, and mix well.
- Heat a nonstick 8-inch pan over medium heat.
- Swirl in a teaspoon of melted butter.
- Add about 1/4-cup batter and swirl until the batter covers the bottom of the pan.
- Cook until batter is dry, set and begins to brown around the edges.
- Loosen the crepe from the pan with a spatula, and flip.
- Cook for about 30 seconds. Remove from pan. Repeat until batter is gone.
- 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.
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.
Excellent! The only reason I'm not giving any stars is because I used 1/2 almond flour and 1/2 GF flour mix instead of chestnut flour. The texture and taste were terrific! The celiac in the family was thrilled to finally have crepes again!