Gluten Free Chestnut Crepes
Delight your taste buds with these tender and flavorful Gluten-Free Chestnut Crepes, a versatile recipe perfect for sweet or savory fillings. Made with naturally gluten-free chestnut flour and a touch of tapioca flour, these crepes boast a slightly nutty and earthy flavor that’s irresistibly unique. Whisked together with eggs, milk (dairy or non-dairy), and a hint of melted butter or coconut oil, the batter is quick to prepare and yields perfectly thin, pliable crepes every time. Whether you’re indulging in Nutella and berries or crafting a savory ham and cheese wrap, these crepes are as wholesome as they are delicious. Ready in just 30 minutes, this recipe is an excellent choice for gluten-free breakfasts, brunches, or desserts that feel gourmet but are surprisingly simple to make.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 100 grams Chestnut flour
- 25 grams Tapioca flour
- 300 milliliters Milk (dairy or non-dairy)
- 3 large Eggs
- 2 tablespoons Butter or coconut oil (melted)
- 1 pinch Salt
- 1 teaspoon Vanilla extract (optional, for sweet crepes)
- 1 teaspoon Oil or butter (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the chestnut flour, tapioca flour, and salt.
In a separate bowl, beat the eggs and then gradually whisk in the milk and melted butter (or coconut oil). If making sweet crepes, add the vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
Let the batter rest for 10-15 minutes to allow the flours to fully hydrate and the ingredients to combine.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with oil or butter.
Pour a small amount of batter (about 1/4 cup or 60 ml) into the pan, swirling it quickly to spread the batter into a thin, even layer.
Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip the crepe carefully using a spatula and cook the other side for 30 seconds to 1 minute.
Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, greasing the pan as needed between crepes.
Serve the crepes warm with your favorite sweet or savory fillings, such as Nutella and bananas, whipped cream and berries, or ham and cheese.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
