Chestnut Flour Crepes Gluten And Wheat Free Food

CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)

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.

GLUTEN-FREE CHESTNUT CREPES

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.

CHESTNUT CRêPES WITH CREAMY MUSHROOMS

Steps:

• Make the crêpes
• 1. Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. It can be stored in the refrigerator for up to 24 hours.
• 2. Heat an 8-inch nonstick sauté pan over medium heat. Brush the bottom and sides of the pan with some of the melted butter reserved for this purpose.
• 3. Stir the chilled batter. Add about 2 tablespoons of batter to the pan while swirling it. This ensures a thin layer of the batter all over the pan. You want thin crêpes. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides with a rubber spatula. Using a spatula or even your hands (careful!), quickly flip the crêpe over and finish cooking. The first crêpe is usually a test one, so don't worry if it sticks. Transfer it to a plate and repeat with the rest of the batter. Stack all the crêpes. They should not stick together.
• 4. At this point, you can fill them with anything or freeze them, stacked and tightly wrapped, for up to 1 month.
• Prepare the mushroom filling
• 1. In a medium sauté pan, heat the olive oil over medium heat. Add the cloves of garlic and gently let the garlic infuse the oil for 1 to 2 minutes; then remove it. Do not burn the garlic.
• 2. Add the mushrooms and thyme. Cook for another couple of minutes, until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.
• 3. Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.

CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)

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.

BASIC WHOLE WHEAT FRENCH CREPES

Steps:

• Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
• In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
• Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
• Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
• Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
• Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
• Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
• Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
• Cook until the crepe edges are golden brown-about 1 minute.
• Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
• Transfer to a warm plate.
• Repeat with the remaining batter, rebuttering the skillet when necessary.
• *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
• Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
• Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
• Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
• Enjoy!