Ingredients for Gluten Free Chestnut Crepes
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How to Make Gluten Free Chestnut Crepes
- In a large bowl, whisk together 1 cup chestnut flour, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.
- In a separate bowl, whisk together 2 cups milk, 1 teaspoon vanilla extract, and 2 large eggs until light and frothy.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms.
- Drizzle in 2 tablespoons melted unsalted butter and whisk until fully incorporated.
- Heat a lightly oiled 8-inch nonstick skillet over medium heat.
- Melt 1 teaspoon of butter in the hot skillet.
- Pour 1/4 cup of batter onto the hot skillet and swirl to create an even, thin crepe.
- Cook for 1-2 minutes, or until the edges begin to brown and the top is set.
- Using a spatula, gently loosen the crepe from the pan and flip.
- Cook for another 30-45 seconds, or until lightly golden brown on the other side.
- Carefully transfer the cooked crepe to a plate and repeat with the remaining batter.
- For savory crepes, omit the sugar and vanilla extract from the recipe.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
30g
Fat
67g
Carbs
2g
