Paleo, Primal, Gluten-Free Chestnut Flour CrepeCrepes are one of my most favorite foods of all time. I love how the options for fillings are virtually endless. They are also really fun to make for dinner parties because the same batter can be used for savory dinner crepes and for dessert crepes. I have only used Dowd and Rogers brand of chestnut flour, but there are many out there to choose from.

Basic Chestnut Flour Crepes

Serves 8 – 10

Ingredients:

  • 2 cups chestnut flour (200g)
  • 1 cup milk or coconut milk
  • 1 cup water
  • 1 egg
  • 1 tablespoon pasture-raised butter or coconut oil, plus more for pan

Directions:

  1. Place milk, water, and egg in the jar of a blender.
  2. If you have a kitchen scale, measure 200g of chestnut flour and place in blender. Otherwise, use a measuring cup.
  3. Create a well in the top of the chestnut flour and pour in the melted butter or oil.
  4. Blend the mixture for 5 seconds. Scrape down the sides of the jar and blend for 5 to 10 seconds more. Set aside.
  5. Heat a large non-stick skillet over high heat and brush with oil.
  6. Pour ¼ to 1/3 cup batter into pan and swirl the batter around the bottom of the skillet. Allow the crepe to cook until the surface no longer appears wet and you are able to gently lift up on an edge and see that the underside is golden brown. Carefully flip the crepe and cook until golden.

Egg and Bacon Chestnut Flour Crepes

This is my all-time favorite filling for crepes.

Ingredients:

  • Crispy bacon, chopped
  • 1 egg per crepe
  • Parmesan cheese, grated
  • Melted pasture-raised butter or ghee
  • Dried Italian herb blend
  • Fresh herbs
Directions:

Follow the directions as listed above for cooking your crepe. Just after you flip the crepe, crack an egg on to the center of the crepe. Sometimes during this step I spread the yolk around with a small spatula and other times I leave the yolk alone. Add some grated Parmesan cheese and a small handful of bacon. When the crepe is cooked on the underside, fold the edges of the crepe inward on four sides. Place crepe an a plate and drizzle melted butter followed by several shakes of Italian herbs and any fresh herbs you have on hand.

Que c’est bon!

 

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4 Responses to Basic Chestnut Flour Crepes

  1. larkin says:

    You never cease to amaze me…..

  2. Allison says:

    For anyone who might be interested… Mark Sisson posted about the primalness of chestnuts today:

    http://www.marksdailyapple.com/primal-paleo-balsamic-vinegar-chestnuts-apricot-kernels-chitosan-nori/#axzz2I6KDv4NU

  3. Allison says:

    Hey, lifewith4boys.com thanks for including my crepe recipe in your paleo breakfast ideas blog post!

    http://www.lifewith4boys.com/2013/01/20-paleo-breakfast-ideas.html

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