Crepes made with chestnut flour are extremely distinctive and free of both gluten and wheat. The chestnut flour’s smokey, nutty flavor goes well with both savory and sweet fillings. Try them topped with vanilla ice cream and roasted hazelnuts and packed with warm gorgonzola and walnuts. Delicious! Serve or use right away, or let it cool and store in the fridge until required. In the refrigerator, cooked crepes will remain fresh for two days. Up to 24 hours can pass while the batter is chilled.
| Prep Time: | 10 mins |
| Cook Time: | 4 mins |
| Total Time: | 14 mins |
| Servings: | 8 |
| Yield: | 8 crepes |
Ingredients
- 1 cup milk
- 2 eggs
- 1 tablespoon vegetable oil
- 1 cup chestnut flour
- vegetable oil, or as needed
Instructions
- Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
- Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.
- A milk substitute can be used instead of milk, if desired.