Gluten Free Chestnut Crepes Recipes

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CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)



Chestnut Flour Crepes (Gluten- and Wheat-Free) image

Chestnut flour makes very unique crepes that happen to be both gluten- and wheat-free. The smoky, nutty flavor of the chestnut flour complements both savory and sweet fillings. Try them stuffed with warm gorgonzola and walnuts topped with vanilla ice cream and roasted hazelnuts. Delicious! Serve or use immediately, or allow to cool and refrigerate until needed. Cooked crepes will stay fresh in the fridge for 2 days. The batter can be refrigerated up to 24 hours.

Provided by Buckwheat Queen

Categories     Breakfast and Brunch     Crepes     Sweet

Time 14m

Yield 8

Number Of Ingredients 5

1 cup milk
2 eggs
1 tablespoon vegetable oil
1 cup chestnut flour
vegetable oil, or as needed

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.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.2 g, Cholesterol 43.4 mg, Fat 4.2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 28.7 mg, Sugar 1.5 g

PERFECT GLUTEN-FREE CREPES



Perfect Gluten-Free Crepes image

Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 15

Number Of Ingredients 6

2 cups gluten-free all-purpose flour
½ teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 ½ cups milk
¼ cup butter, melted

Steps:

  • Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
  • Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g

GLUTEN-FREE CREPES



Gluten-Free Crepes image

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h10m

Yield Makes about 16

Number Of Ingredients 6

4 large eggs
2 cups whole milk, plus more, as needed
1 cup gluten-free flour blend, such as Cup4Cup
4 tablespoons unsalted butter, melted, plus more for brushing
2 tablespoons granulated sugar
1/2 teaspoon coarse salt

Steps:

  • Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
  • Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
  • Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

CHESTNUT CRêPES WITH CREAMY MUSHROOMS



Chestnut Crêpes with Creamy Mushrooms image

Provided by Aran Goyoaga

Categories     Mushroom     Brunch     Vegetarian     Wheat/Gluten-Free     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 17

Chestnut crêpes (makes fifteen 8-inch crêpes)
2 eggs, at room temperature
1 cup (100 g) chestnut flour
1 cup (250 ml) whole milk, at room temperature
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Pinch of freshly grated nutmeg
1/4 stick (2 tablespoons or 30 g) unsalted butter, melted, plus more melted butter for the pan
Creamy mushrooms
3 tablespoons olive oil
2 cloves garlic, peeled
8 ounces (225 g) exotic mushrooms, such as cremini, oyster, and shiitake
4 sprigs thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons crème fraîche or whole-milk sour cream
1 tablespoon finely chopped fresh parsley

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.

CHESTNUT FLOUR CREPES



Chestnut Flour Crepes image

Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week.

Provided by Martha Stewart

Categories     Crepe Recipes

Yield Makes 22

Number Of Ingredients 7

1 1/2 cups chestnut flour
1/8 teaspoon table salt
1 cup milk
3 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons confectioners' sugar
Chestnut Espresso Caramel-Swirl Ice Cream, for serving

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.

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