Chestnut Flour Crêpe Batter

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.

crêpe à la farine de châtaigne

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.

crêpe à la farine de châtaigne

Chestnut Flour Crêpe Batter

Thin French pancakes prepared with chestnut flour. It gives an incredible taste, a must try.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 1 hour
Portions: 6
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  • 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.

Cook crêpes

  • 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.
You tried this recipe?Share your pic, mention @My_Parisian_Kitchen & tag #myparisiankitchen

Bon appétit !

2 replies
  1. Hiba
    Hiba says:

    Hi I just made these. I was a bit skeptical because I like to read reviews and there were none but I decided to take the chance and I’m sooo happy I did! They were soo good! I’d add less sugar next time because I feel like chest flour is already a bit nutty and sweet and they were on the sweeter side so adding s chocolate filling to them made them a bit too sweet for my kids. But they gobbled them up and so did I! I used coconut milk and brown sugar. Thanks for the recipe! Will make them again for sure!

  2. Hiba
    Hiba says:

    Oh and I wanted to add I didnt leave them to rest because I didnt have time and they turned out great! I also had to turn down the heat at some point because they started to get a bit crispy. The crispy bits were good but I wanted them to stay soft. Thanks again!


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