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.
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!
- 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
- Vanilla extract
- Orange zest
- Melt the butter, add the sugar and the egg and mix well until the mixture will reach a foamy texture.
- Add the milk and mix.
- Gradually add the sieved flours, mixing constantly.
- Add a small pinch of salt and, if you like, the vanilla extract and the orange zest.
- 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.
- 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.