Autumn chestnut pancakes #2
After trying chestnut flour pancakes for the first time, I then tried again with a mix of chestnut flour and plain flour, and an egg for additional flavour.
I much preferred it. I think I love these even more than the all-wheat flour crepes I grew up on. I remember my friends coming round for dinner and being amazed that my mum served crepes as a main meal. In northern France, they even add cider.
These are amazingly nutty and slightly darker and more dense than regular crepes. Perfect for this season as they work wonderfully with rich, autumnal flavours. See my blackberry red wine syrup recipe.
Autumn chestnut pancakes #2
After trying chestnut flour pancakes for the first time, I then tried again with a mix of chestnut flour and plain flour, and an egg for additional flavour.
I much preferred it. I think I love these even more than the all-wheat flour crepes I grew up on. I remember my friends coming round for dinner and being amazed that my mum served crepes as a main meal. In northern France, they even add cider.
These are amazingly nutty and slightly darker and more dense than regular crepes. Perfect for this season as they work wonderfully with rich, autumnal flavours. See my blackberry red wine syrup recipe.
Open in Cookpad AppSteps
- 1
Place flours in a bowl and add a pinch of salt.
- 2
Gradually whisk in the egg and water, stirring constantly until you have a smooth pourable batter without any lumps.
You may need a little more or a little less water than stated.
- 3
Optional step: rest the batter so all those flavours mix and mingle.
I left the batter and used it gradually over several days. By day 3, it was a more delicious pancake!
- 4
Melt a knob of butter in a medium non-stick pan over a medium-high heat.
Once the butter is foaming, tilt the the pan so it's evenly coated with the butter.
- 5
Pour a ladle of batter into the pan and tilt the pan to allow the batter to spread out into a thin even layer to the edges of the pan.
- 6
Cook until golden underneath, then carefully flip with a spatula and cook on the other side. Look at these beautiful patterns!
- 7
Before tipping onto a plate, I sprinkled with sugar and lots of lemon juice while in the pan, then folded it to make sure the sugar dissolves nicely in the hot pancake.
- 8
Either way, place your pancake onto a plate and eat as you like. With lemon and sugar is always my favorite.
- 9
Continue until all the batter is used up or leave it in the fridge and serve yourself over several days. This recipe makes 4. Who said they're for sharing anyway 😋
- 10
Eat another day with yoghurt, plum + blackberry syrup and toasted crushed hazulnuts. So good!
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