Chestnut Flour Crepes Recipes

CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)

Steps:

• 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.

CHESTNUT FLOUR CREPES

Steps:

• Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
• Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
• Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.

CHESTNUT CRêPES WITH CREAMY MUSHROOMS

Steps:

• Make the crêpes
• 1. Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. It can be stored in the refrigerator for up to 24 hours.
• 2. Heat an 8-inch nonstick sauté pan over medium heat. Brush the bottom and sides of the pan with some of the melted butter reserved for this purpose.
• 3. Stir the chilled batter. Add about 2 tablespoons of batter to the pan while swirling it. This ensures a thin layer of the batter all over the pan. You want thin crêpes. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides with a rubber spatula. Using a spatula or even your hands (careful!), quickly flip the crêpe over and finish cooking. The first crêpe is usually a test one, so don't worry if it sticks. Transfer it to a plate and repeat with the rest of the batter. Stack all the crêpes. They should not stick together.
• 4. At this point, you can fill them with anything or freeze them, stacked and tightly wrapped, for up to 1 month.
• Prepare the mushroom filling
• 1. In a medium sauté pan, heat the olive oil over medium heat. Add the cloves of garlic and gently let the garlic infuse the oil for 1 to 2 minutes; then remove it. Do not burn the garlic.
• 2. Add the mushrooms and thyme. Cook for another couple of minutes, until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.
• 3. Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.

GLUTEN-FREE CHESTNUT CREPES

Steps:

• 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.