Crepes with chestnut flour: basic recipe and ideas for filling them

Let's find out how to prepare crêpes with chestnut flour, excellent for filling both sweet and savory.

Today we offer you the recipe for preparing crepes with chestnut flour, excellent for sweet or savory fillings. Chestnut flour is a flour with a particular taste, perfect to use to prepare tasty and gluten-free dishes. However, the important thing is to choose products that have the symbol with the crossed out ear on the packaging.

As for the fillings, since it is a neutral dough i.e. without salt or sugar , you can give space to your imagination. We will still leave you some ideas because we know you can't resist trying them both ways!

• Basic recipe
• Sweet fillings
• Savory fillings
• Conservation

How to make crepes with chestnut flour

1. First, prepare the crepes: shell the egg in a bowl and beat it with a fork. Set aside for the moment.
2. In a large bowl, sift the chestnut flour which tends to form lumps.
3. Pour in the milk , mixing with a whisk, then add the egg.
4. Once you have obtained a homogeneous batter , let it rest covered for at least 30 minutes . This step is optional but will help make the batter smoother.
5. Then heat a non-stick pan with a diameter of 20-22 cm at the base. To be on the safe side, you can also lightly butter or oil it.
6. Pour a small ladle of batter (adjust to obtain a thin layer) and leave to cook over medium heat. As soon as the edges begin to lift and the surface begins to thicken, turn it over using a spatula. Continue cooking on the other side for 1 minute.
7. As the crepes are ready , stack them on a plate . This will help keep them warm and moist.
8. Fill them as you like or following some of our ideas. Sweets are perfect for breakfast or a snack, savory instead for a family lunch or dinner.

Crepes with chestnut flour: sweet fillings

Excellent for breakfast (you can also cook them the night before) or as a snack , the sweet version of crepes with chestnut flour can be filled in different ways. Here are some ideas, from the most classic to the most particular:

• Nutella
• Jams and marmalades
• Ricotta and honey, a bit like necci
• Cream and fresh fruit
• Yogurt and chopped dried fruit

Crepes with chestnut flour: savory fillings

Folded in half, in quarters or rolled up, the crepes with chestnut flour will make autumn lunches and dinners a truly special moment. Precisely due to the purely autumnal connotation of this ingredient, the fillings we offer also follow the same seasonal trend .

• Gorgonzola, pears and walnuts, covered with a light layer of cream and gratinated with parmesan
• Classic mushrooms
• with pumpkin and mushrooms, enriched to taste with tasty cheeses such as Taleggio
• sausage and mushrooms for lovers of strong flavours

Conservation

These crepes, when cooked and unseasoned, can be kept in the refrigerator for about 1-2 days , well covered in cling film. The dough, however, must be used within 12 hours of its creation.

If you have used fresh ingredients you can also freeze the cooked crepes in the fridge , just remember to separate them one by one before placing them in the freezer and then defrost them in the fridge before heating them and filling them.