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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
On: 23/02/2014

Cuisine

French

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Breakfast
Desserts
Nibbles and Snacks
Recipes for kids

You will need

Ingredient	Add
250g chestnut flour OR		More products
125g spelt flour (with 125g chestnut flour)		More products
a pinch of salt
4 eggs	Available only in our Edinburgh shops	More products
about 2 cups or 500ml semi-skimmed organic cow milk OR	Awaiting stock	More products
about 2 cups or 500ml semi-skimmed organic goats milk OR
about 2 cups or 500ml organic soy milk	Awaiting stock	More products
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	Awaiting stock	More products
about 4 Tbsp unsweetened chestnut puree	Awaiting stock	More products

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

Method

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.