Chestnut Flour Crepes Gluten And Wheat Free Recipes

Steps:

• Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
• Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.

Steps:

• Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
• Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
• Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.

Steps:

• Mix flour with salt and sugar in a bowl.
• Whisk together milk, vanilla and eggs in separate bowl.
• Pour into flour mixture. Whisk to incorporate.
• Drizzle in two tablespoons butter, and mix well.
• Heat a nonstick 8-inch pan over medium heat.
• Swirl in a teaspoon of melted butter.
• Add about 1/4-cup batter and swirl until the batter covers the bottom of the pan.
• Cook until batter is dry, set and begins to brown around the edges.
• Loosen the crepe from the pan with a spatula, and flip.
• Cook for about 30 seconds. Remove from pan. Repeat until batter is gone.
• TIP: To keep crepes warm, keep in a 200°F on a baking sheet or plate until ready to serve. Also, when choosing a savory filling, omit the sugar and vanilla from the recipe.

Steps:

• Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
• Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.