Chestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FKChestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FK

Snowy mornings definitely demand for some comfort breakfast, and to me there’s nothing more comforting than these chestnut crêpes that remind me of my homeplace, in Northern Italy, where autumn is all about castagnata, that is picking chestnuts in the woods and roasting them with friend gathered around a fire. Cannot do that here in Finland since there are no chestnut trees, but the same friends with whom I would do a castagnata with are kind enough to send some chestnut goodies all the way up here proving that, after all, distance is just a matter of perspectives.

Chestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FKChestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FK

These crêpes contain half chestnut flour and half wholemeal flour, but you could easily make them gluten free by using other kinds of flours, like rice or buckwheat.
I love the combination of flavors between chestnuts and oranges, so I’d strongly advise you to grate in some orange zest into the batter to make these crêpes even more special!

Chestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FKYum

Chestnut Crêpes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • 30 g / ⅛ cup butter
  • 30 g / ⅛ cup sugar
  • 1 egg
  • 40 g / ⅓ cup chestnut flour
  • 60 g / ⅓ cup wholemeal flour or another flour of your choice
  • 150 ml / ½ + ⅛ cup milk of your choice
  • Small pinch of salt
Optional
  • Vanilla extract
  • Orange zest
Preparation
  1. Melt the butter, add the sugar and the egg and mix well until the mixture will reach a foamy texture.
  2. Add the milk and mix.
  3. Gradually add the sieved flours, mixing constantly.
  4. Add a small pinch of salt and, if you like, the vanilla extract and the orange zest.
  5. Heat a small frying pan or, if you possess one, a crêpe pan, add a little butter and pour some of the batter on it so that a thin layer would cover the whole pan. When the side of the crêpe facing upward will be matte looking, flip the crêpe, wait for up to a minute and repeat the process till you’ll have used all the batter. Remember to grease a little the pan every time before adding the batter so that it won’t stick.
  6. These crêpes can be served both warm and cold. Fill them as you please. I’d recommend orange chocolate ganache, orange marmalade, apple jam, chestnut honey or hazelnut spread.

Chestnut Crêpes Recipe on Due fili d'erba | Two blades of grass | Photography, styling and recipe by Thais FK


TRADUZIONE ITALIANA

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com

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2 Comments

  1. Reply

    Linda

    November 22, 2017

    These looks amazing! Wow! I had chestnuts for the first time yesterday.. Not sure what to think, maybe it’s an acquired taste like coffee and beer. Haha. Anyway, this is beautiful!

    • Reply

      Thais FK

      November 23, 2017

      Thank you Linda <3 Yes I noticed that in Nordic countries chestnuts are not really common.. In North Italy they used to be the "food of the poor ones". If chestnut is something that fits your palate, then you should really try this thyme and chestnut honey cake! Soooo amazing 🙂

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