Chestnut Crêpes
This is the absolute favourite of the house, a signature recipe that ticks all the boxes for comfort. The chestnut flour gives these crêpes a unique personality, a powerful, woody and naturally sweet taste that immediately evokes the warmth of autumn flavours.
But the real secret of this gluten-free and lactose-free crêpe is its texture. While chestnut flour has a reputation for being dense, it offers here an absolutely divine softness, almost melting in the mouth. A generous tasting experience, both rustic and refined, that is almost self-sufficient.
Ingredients
For about 4 crêpes :
- 90g of chestnut flour
- 30g of starch (tapioca, corn or potato)
- 2 whole eggs
- 1/4 teaspoon of baking powder (= baking powder = levure chimique)
- 220g of milk (cow or plant-based)
- optional: honey, a bit of sugar or half a mashed banana to sweeten the mixture
- Vegetable oil to grease the pan (sunflower, coconut…)
Equipment
- A large bowl
- A scale
- A frying pan (ideally carbon steel)
- Optional: a ladle
Preparation
Mix all the ingredients in a blender (or with a whisk).
Tip: use a blender to avoid lumps. If not, sift the flour before mixing.
Baking
- Preheat the pan over medium-high heat.
- Spread a thin layer of oil and pour in a ladle of the mixture.
- Cook until the pancake lifts and is golden underneath. Flip and let it cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.
Ideas for variations
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