Claudia

Dear friends, I am so happy to share this simple but delicious lectin-free recipe with you. Crepes were my childhood favorite treat. My mom made (and still makes) the best crepes, and I missed them so much. Crepes are my “madeleines”.

My first “culinary” memory is me, around the age of nine, trying to surprise my mom with crepes. She was making the best crepes and I wanted to make them as good as hers. She came back from work while I was just finishing the batter, and she was so surprised, she said, referring to the batter I had shown her “It looks even better than mine!”. And I knew she meant it because my mom was not the type to sugar coat things. I still feel the pride and happiness I felt in the moment.

I made those crepes – I even knew how to flip them witout a spatula, just throwing them in the air, all learned by watching my mom – and they were delicious. So when I discovered chestnut flour in my recent trip to Denmark and serched some ways to use it, I learned Italians use chestnut flour to make crepes, they call them “necci” or Tuscan chestnut crepes. While in Denmark, I also created this new recipe and shared it here, on the website: Chestnut Pie With Root Vegetables.

The thing is, chestnut flour is not as popular in the US, but I did find one place that sells it: Nuts.com. This post is not sponsored by or affiliated with them, but I am grateful for all the good stuff they sell and their adorable packaging. So, the first thing I wanted to try were the crepes. And since I am very familiar with making crepes, I just tried the “traditional” way we make them with wheat flour, even used one of my mom’s tricks: carbonated water for more fluffiness. And it worked and OMG they were the most delicious thing I had in a while!

I rolled them like my mom does, but I didn’t fill them inside. They are delicious as they are, but you can get creative with the way you serve them. I added a mix of pecan and coconut butter on top, as well as some warm wild blueberries and rose petals. You can add yacon syrup, honey, home made compliant jam, fresh fruits, coconut cream, whipping cream if you eat dairy, chocolate etc. You can even make them savory.

I did use a touch of Rose Water – this is the one I found on Amazon, good for culinary use. There are also few options of chestnut flour on Amazon, but I’m not sure it is included with Prime – check it out in case you prefer Amazon to Nuts.com.

For oil I used pecan oil, but you can use any compliant oil that doesn’t have a strong flavor, such as avocado oil. For carbonated mineral water, I use St. Pellegrino, but any would work. As per the pan I cooked them in, I have an All-Clad non-stick crepes pan, is the only non stick pan I own and it’s only used for crepes. As long as you don’t use it often and stick to medium heat, you should be safe. I used coconut milk, but any milk would work. I think is better to use a milk that is not very thick. Usually the canned coconut milks have guar gum and get super thick, so I would rather use one that doesn’t have gum, they are much thinner. Hemp or almond would work too. That’s the one I used.

But let’s not make this longer than it needs to be, this is the recipe, please let me know if you make it and love it as much as I did.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Chestnut Crepes with Rose Water and Wild Blueberries

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By Claudia Curici – Serves: 6

Prep Time: 10 minutes – Cooking Time: 15 minutes

A classic recipe turned gluten and lectin free.

Ingredients

• 2 pastured eggs
• 1 cup coconut milk (or the milk of your choice)
• 1 cup chestnut flour
• 1 tablespoon rose water or more (you can skip or add less or more to your preference)
• optional: lemon zest, vanilla (especially if you don't use rose water)
• 1 tablespoon pecan / avocado oil
• 2 tablespoons carbonated mineral water
• pinch of salt
• For filling or topping: warm wild blueberries, nut butter (pecan + coconut), rose petals, etc

Instructions

1

Beat the eggs, add the milk and beat well until foamy.

2

Add the chestnut flour bit by bit, through a sieve, as chestnut flour tends to get clumpy. Beat vigorously making sure there are no clumps. If you have clumps you can blend it in a blender.

3

Add the rose water or any flavorings you want, the pinch of salt and the water and mix well.

4

Warm a crepes pan on medium heat and start cooking the crepes by adding a little less than 1/4 cup batter to the pan, making sure the batter cover the entire pan as quickly as possible.

5

Cook about 2 minutes on each side (no need for additional oil as the one in the batter is enough). When the edges are cooked and the batter is no longer liquid on top, is time to turn it. I used a spatula to carefully peel the edges off and turn the crepe.

6

Repeat with each crepe, and when all are ready, roll them and add a filling if you wish, and serve. You might need to adjust the heat as the pan gets heated. I turn mine from medium to lower heat.

Notes

This quantity makes 6 crepes (3 servings if you have 2 per person). For toppings or filling I used a mix of pecan and coconut butter, warm wild blueberries (they were froze and I heated them in a pan). You can also use any seasonal fruits, coconut cream, whipping cream, chocolate, any nut butter, Yacon syrup, the sky is the limit.