Description
Do you want some gluten-free crepes that are even more delicious than regular crepes? Try these gluten-free crepes with chestnut flour. This recipe is easy to make and requires just a handful of ingredients and a blender. Chestnut flour is naturally sweet and gives these crepes an incredible nutty, earthy, and sweet flavor without the need for any sweetener. This recipe is also dairy-free and lectin-free, and you can even personalize it further with your choice of toppings or fillings.
Ingredients
- 2 pastured eggs
- 1 cup hemp milk, almond milk, tigernut milk, or A2 milk (or thin non-dairy milk of your choice)
- 1 cup chestnut flour
- 1 teaspoon pure vanilla essence
- zest of one organic lemon
- 1 tablespoon avocado oil or MCT oil (sometimes I even use extra virgin olive oil)
- 2 tablespoons sparkling water
- pinch of salt
- coconut oil for the pan
- For filling or topping: nut butter, fresh berries, homemade sugar-free jam, ground nuts, yacon syrup
Instructions
- Add all the batter ingredients to a high-power blender and mix until smooth.
- Warm a crepes / non-stick pan on medium heat and add a tiny bit of coconut oil to the pan. The heat should be medium.
- Start cooking the crepes by adding about 1/4 cup of batter to the pan, making sure the batter covers the entire pan as quickly as possible. When the edges start to dry, use a spatula to loosen them. Cook for about 45 seconds on one side.
- When the edges are crispy, and the batter is completely settled on top, it’s time to flip it using a spatula. You can first check if you got some golden brown spots on the other side. Cook for about 45 seconds more or until it forms golden brown blisters on the second side.
- Place the crepes on a plate on top of each other; they will stay soft.
- Repeat with each crepe. After you finish the last crepe, place it in between the other crepes so it has a chance to soften up before you fill and serve them.
- Fill and serve with your favorite toppings.
Notes
In a 9-inch pan, I make 10 crepes. You might need to adjust the heat as the pan gets heated. I turn mine from medium to lower heat. If the pan is too hot, there will be holes in the crepes. If you see that happening, adjust the heat so the pan cools down slightly.
