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