These French-style crêpes thin pancakes have a little twist as they are prepared with chestnut flour. It gives an incredible taste, a must try.
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’s 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 otherwise 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 melt butter and finally milk, continuously stirring.
Chestnut Flour Crêpe Batter
- 120 gr chestnut flour
- 80 gr wheat flour
- 40 gr sugar
- 4 eggs
- 50 gr butter melted
- 500 ml milk
Prepare crêpe batter
- Gently melt butter.
- Meanwhile, in a large bowl, combine all the dry ingredients: flours (chestnut and wheat), sugar and the pinch of salt and the sugar.
- Break the eggs on top and pour the melted butter. Mix.
- Then starting to mix with a whisk from the center, pour the milk, whisking continuously to avoid any lump.
- You can also mix in the blender like me there is no risk of lumps.
- Rest for 1 hour before making the crepes. Mix a bit before pouring in the pan.
- Heat the pan and grease with a knob of butter.
- When hot, pour batter in the pan, cook for a few minutes then flip to cook on the other side.