Gluten Free Chestnut 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.

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.

GLUTEN-FREE CREPES

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.