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Healthy Spelt Sweet And Nutty Flavoured Chestnut Pancakes Recipe

These pancakes have a lovely sweet and nutty flavour, thanks to the chestnut flour. You can use half chestnut half spelt, like I do, or half rye flour, half chestnut flour. For gluten-free pancakes, use all chestnut or half chestnut and half gluten-free flour mix. Delicious on their own, or filled with chestnut puree for extra chestnut sweetness. Makes around 12 light French style pancakes/crepes.

Customer Rating:
5.0 (1 votes)

Posted by: michael




1 - 2 hrs

Skill Level




Courses etc.

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You will need

250g chestnut flour OR More products
125g spelt flour (with 125g chestnut flour)

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a pinch of salt
4 eggs Available only in our Broughton Street shop More products
about 2 cups or 500ml semi-skimmed organic cow milk OR Available only in our Edinburgh shops More products
about 2 cups or 500ml semi-skimmed organic goats milk OR
about 2 cups or 500ml organic soy milk

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2 Tbsp olive oil OR More products
2 Tbsp melted coconut oil OR More products
about 25g or 2 Tbsp melted butter Available only in our Edinburgh shops More products
about 4 Tbsp sweet chestnut spread OR

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about 4 Tbsp unsweetened chestnut puree

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Put the chestnut flour, salt, eggs, a little milk and the olive oil, coconut oil or melted butter in a bowl. Mix with a hand whisk. Add the remaining milk a little at a time, mixing in between additions.
  • Allow the batter to rest in the fridge for at least an hour, if you can.
  • Cook the crepes in a hot pan, greasing the pan lightly from time to time if necessary. Pour about 1/4 cup batter into the centre of the hot pan, quickly till the pan in various directions to spread the batter and cook for about 2 minutes. Carefully flip and cook for another minute on the other side.
  • Pile the crepes on a plate placed over a bowl of boiling water to keep them warm.
  • To serve, put a little sweetened or unsweetened chestnut spread in each crepe and roll.

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