Chestnut Flour Crepes

Chestnuts make things seem more European to me for some reason.

4 eggs, at room temperature
2 C chestnut flour
2 C half and half cream, at room temperature
1/4 tsp salt
~4 TB unsalted butter, melted

butter/oil for frying.

1. combine ingredients in a bowl and mix mix mix until it has the consistency of thick cream.
2. refrigerate overnight (or for an hour or two at least).
3. heat a bit of butter in a frying pan (crepe pan for those who can afford to have several types). Pour the batter in a thin layer to coat the bottom of the pan. Typically, you have to move the pan around to coat it, but there are other ways (I’ve seen people use some kind of a crepe spatula).
4. when the crepe is no longer shiny, flip. Shouldn’t take more than a couple of minutes.
5. put the crepe until a clean cloth and stack them up. They can be refrigerated or frozen as needed.

Often, instructions suggest throwing out the first crepe, as it invariably is inferior to all those that follow. I suggest eating it instead, because wasting food is a crime.

I’ve made the batter, and haven’t yet cooked these. If I die from it, I won’t be able to update this recipe, so use at your own risk.

Stuffings can be sweet or savoury. I suggest using something like ricotta for stuffing purposes.


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