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Claudia

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Chestnut Crepes with Rose Water and Wild Blueberries

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.

Look at that roll of goodness 🙂

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 served mine with pecan and coconut butter and warm wild blueberries

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.

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.

All Recipes/ Breakfast/ Healthy Sweet Treats/ Kids Food/ Latest Posts/ Weekend Treats

Chestnut Pie with Root Vegetables

I’ve been away from our Dallas home, traveling in Europe, for more than three weeks, and I’m still away while I’m writing this. One of the highlights of this trip were chestnuts. First freshly boiled chestnuts in Romania, then discovering chestnut flour in Denmark. So I’ve been making this lectin free pie with seasonal root vegetables and a mix of chestnut and tigernut flour and I loved it so much I couldn’t wait to share it.

This lectin free pie is a super simple, unpretentious treat to make, and one of my favorite parts about it, it does not need any sweetener. The carrots and parsnip are sweet enough, and both the chestnut and tigernut flour are naturally sweet.

You will see that the flour amount you add will depend on your consistency preference. For more of a pie texture, creamy and more dense, add less flour, for more of a cake consistency, more dry and fluffy, add more flour. The batter will be similar to a pancake batter, and will still be runny even if you add 350 grams of flour.

In Denmark, chestnut flour is pretty easy to find in supermarkets (the brand is Biogan.dk if you are in Denmark or Europe) but I found this Organic Chestnut Flour on Amazon for us in the USA. Where ever you are in the world, do a search online, I’m sure there will be options. Tigernut flour is much easier to find in the USA, there are several brands available online and in stores.

I made this pie in a ceramic pie dish, but you can use any baking dish you’d like. Just don’t forget to grease it – I did once – it will stick to the bottom. Also careful with the baking time, if you use less flour, a moist cake will take longer to bake, but if you use more flour, it might be ready quicker. Check it often after the 30 minutes mark. Also, ovens are so different and I feel ovens here in Europe run hotter, at least hotter than mine in Dallas, so consider that too. Usually a sign your pie / cake is done is the goldern brown color on top, the smell and the the cake should be hard / settled when you press with your finger on top.

lectin free recipes
lectin free pie

I loved to eat mine with warm wild blueberries. I buy them frozen and just warm them before serving. If you have a sweeter tooth, add some yacon syrup or some honey on top, or mix a sweetener with the berries. Can also be served with a nut butter.

And speaking of nut butter, if you want to make this cake nut free (except for the chestnuts), you can replace the hazelnut butter with olive oil, avocado oil or softened coconut oil or butter. Or, if you don’t have hazelnut butter, any nut butter will work. Hazelnuts have a great taste though.

Enjoy!

*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.

Chestnut Pie with Root Vegetables

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By Claudia Curici Serves: 8-10
Prep Time: 30 minutes Cooking Time: 40 minutes

A healthy and delicious lectin free and gluten free pie made with chestnut and tigernut flour.

Ingredients

  • 1 tablespoon coconut oil
  • 4 pastured eggs
  • pinch of sea salt
  • 300 ml coconut cream OR full fat coconut milk
  • 150 grams hazelnut butter (softened and well mixed)
  • 2 inch vanilla pod, seeds scraped OR 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 250 to 350 grams of chestnut + tigernut flour (mixed, equal parts)
  • 2 medium carrots, grated
  • 1 medium parsnip, grated
  • 1 small apple, cut in small cubes
  • optional, 1 teaspoon cinnamon or other fall flavor spices

Instructions

1

Preheat oven to 350F.

2

Prepare a 9 inch pie dish by greasing it well with coconut oil (you can also use parchment paper on bottom for easier release).

3

In a big bowl, beat the eggs, vanilla and salt. Add the coconut cream and hazelnut butter and beat until all combined and creamy.

4

Start adding the flour mixed with the baking powder and continue to mix. If you add 250 grams, the consistency will be more that of a pie (more moist and dense), if you add more flour the consistency will be more that of a cake (more dry and fluffy). Both are delicious. The batter will be runny, like a pancake, or a little thicker, but still runny. Add the cubed apple and cinnamon if using and mix with a spatula.

5

Pour the batter into the prepared pie dish (you can use any baking dish though).

6

Bake for 35 - 40 minutes or until the top is golden brown, no longer soft to touch.

Notes

I love it best after one day in the fridge. You can also freeze it. Serve with warm wild blueberries, nut butter or yacon syrup.

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