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Chapter: Gluten-Free Pancake Recipes
Section: Crepes and Tortillas
Recipe: Chestnut Flour Crepes (Necci)

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Chestnut Flour Crepes (Necci)
1 cup chestnut flour, sifted
2 extra-large eggs
1 1/4 cups coconut milk
2 tablespoons extra-virgin olive oil

Place flour in a large bowl. Beat in eggs, one at a time. Add half of the 
coconut milk and whisk until smooth. Add remaining coconut milk and whisk 
until smooth; let batter stand 15 minutes.

Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush 
pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt
until evenly coated. Cook until crepe becomes firm on the bottom and begins
curling at the edges, about 1 minute. Turn and cook until opposite side is 
cooked through. Repeat process with remaining batter, stacking crepes on 
top of one another as you cook.

Adapted from: The Martha Stewart Show, January 2010
The Martha Stewart Show, January 2010