Browsing Tag:

the longevity paradox

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

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: 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

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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Claudia Curici Serves: 6
Prep Time: 10 minutes Cooking Time: 15 minutes

A classic recipe turned gluten and lectin free.


  • 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



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


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.


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


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.


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.


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.


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/ Everyday Meals/ Latest Posts/ Salads

Instant Pot Beef Taco Bowl with Tostones


I’m finally falling in love with my Instant Pot. I love it for the convenince when having to cook this type of meal. A steak cooks unattended until super soft while I prepare the rest of the ingredients. And since I’m not a planner, a fast cooking device suits me much better than a slow cooker. We rarely can decide what we are going to eat a few hours in advance. This taco bowl is delicious, healthy, lectin-free and with few modifications, low-histamine.

Continue Reading…

All Recipes/ Breakfast/ Healthy Sweet Treats/ Latest Posts

Parsnip Apple Cake with Rosemary and Olive Oil

lectin free recipes

Fall is here and so my desire to eat more grounding, earthy foods. And even though Dallas weather doesn’t show many signs of fall yet, days are shorter and more inviting to baking. And so my three lonely parsnips I had in the fridge and the small organic fuji apples I bought few days ago found their way to my heart through this super delicious and warming parsnip cake.

Continue Reading…

Articles and Guides/ Latest Posts

How to Reduce Your Risk of Cognitive Decline, According to Experts

For the most part, we take our brains health for granted. Even if we are on a health journey, we never think about the brain (or not in the past, anyway). We attend to all other organs of the body, not to the brain. But recently the brain health paradigm is changing. There is compelling evidence that the brain is connected with the gut and the heart, and cognitive decline conditions such as Alzheimer’s are no longer mysterious conditions that come out of nowhere due to simply genetic predisposition. The new paradigm is that cognitive decline is a lifestyle, autoimmune condition, with a complexity of root factors that need to be addressed. The bad news is that living a classic western lifestyle is most probably leading us to neurodegeneration, but the good news is that we can do something about it before it happens. And sometimes is as simple as changing your diet or making sure you sleep better. Sometimes is more complicated, that’s why I decided to gather all the information I came across so far and put it in this article in a form that easy to digest and to make you take action (I hope!). Disclaimer: these are not my personal opinions, these are conclusions taken by pioneers, scientists, medical experts who have studied cognitive decline in the past two decades.

Continue Reading…

All Recipes/ Articles and Guides/ Everyday Meals/ Latest Posts/ Vegan/ Vegetarian

Rutabaga, What Is It and How to Cook It?

rutabaga lectin free

Every single time I shop a rutabaga in Whole Foods, the cashier asks me what that is. The problem is that I can never pronounce it the way Americans do, so we always need a little time to figure out how to add it. The thing is I really love to cook with this root vegetable, also called ‘swede’ in Europe, so I wanted to share the ways I enjoy it.

Continue Reading…