Have you ever tasted chestnut flour for your pastries? It’s absolutely divine, and gluten-free.
I admit, I became a bit obsessed with chestnut flour since I went to Corsica in the summer of 2018. There are plenty of chestnut trees there (as in my father family’s native region, Ardèche) and many dishes prepared with chestnut flour. I brought some back to Paris and was told by local producers that chestnut flour shall be stored in the freezer, which can sound strange but preserves better this way.
This recipe is not made with 100% chestnut flour otherwize the taste might be too strong so it’s a mix with wheat flour but you can use your usual cornstarch, rice or other flour if you want a gluten free recipe.
What will you garnish crêpes with? There are so many possibilities. I admit that I like them simply with sugar and butter (salted butter and brown sugar to be more precise, sometimes Muscovado sugar or coconut sugar).
Combine all dry ingredients, add eggs, mix, then melted butter and finally milk, continuously stirring.