CHESTNUT FLOUR CREPES

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Chestnut Flour Crepes image

Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week.

Provided by Martha Stewart

Categories     Crepe Recipes

Yield Makes 22

Number Of Ingredients 7

1 1/2 cups chestnut flour
1/8 teaspoon table salt
1 cup milk
3 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons confectioners' sugar
Chestnut Espresso Caramel-Swirl Ice Cream, for serving

Steps:

  • Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
  • Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
  • Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.

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