• Rachel

Chestnut Flour crêpes


2 eggs, at room temperature

1 cup (100 g) chestnut flour

1 cup (250 ml) Kefir, at room temperature

(you can substitute with milk if you have no kefir)

2 tablespoons or 30g butter for the pan



Method

Combine all the ingredients in a blender and mix until a thin batter forms. If you have time, chill the batter for at least 1 hour before using. Also, it can be stored in the fridge for up to 24 hours.

Heat a nonstick pan over medium heat. Add some butter. Swirl the melting butter around until the base and the sides of the pan are covered with butter.

Before adding the batter to the pan, stir it once more. Add about 2-4 tablespoons of batter to the pan while swirling it. Ensure a layer of the batter covers the base of the pan. I like my crêpes a bit thicker (4 tablespoons) than normal but you may want thin crêpes so add less batter (2 tablespoons).

Let the crêpe cook for about 30 seconds or until it gets lightly golden. Using a spatula or an egg turner, quickly flip the crêpe over and finish cooking.

Transfer it to a plate and repeat with the rest of the batter.

Add whatever you fancy to your crepe, I usually go for a teaspoon of honey, blueberries and some more kefir - yum!

Buon Appetitio!




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