Chestnut Flour Crepes Gluten And Wheat Free Recipes
CHESTNUT FLOUR CREPES
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
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 FLOUR CREPES (GLUTEN- AND WHEAT-FREE)
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
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
GLUTEN-FREE CHESTNUT CREPES
If you haven't tried chestnut flour as a substitute for wheat flour, this is the perfect recipe for you. Chestnut flour is rich in carbohydrates, low in fat, and its tender texture and sweet nutty flavor is perfect for crepes and pancakes alike. This is Wild Oats recipe, soon to be part of Whole Foods I believe.
Provided by Busters friend
Categories Breakfast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 268.8, Fat 23.5, SaturatedFat 13.5, Cholesterol 212.1, Sodium 158.1, Carbohydrate 7, Sugar 7.6, Protein 7.3
CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)
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 Sweet Crepes
Time 14m
Yield 8
Number Of Ingredients 5
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
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