Sunday, May 01, 2005

chestnut crepes

our new Sunday brunch item...i wanted to use up the chestnut flour before it got stale.
this is a nutty brown crepe, from Martha Stewart.

1 & 1/2 cups chestnut flour, sifted or whisked very well
1/8 tsp. salt
1 & 1/4 cups whole milk
3 eggs, lightly beaten
1 tbsp. melted butter (have some extra melted butter on hand, for brushing on crepes before filling)

whisk together flour and salt. add milk in a steady stream while whisking to make a smooth paste. add the eggs and melted butter and mix just until combined.
heat non-stick crepe pan or griddle. pour 2 tbsps. batter into the middle of the pan and immediately twirl to spread it out thinly. cook until top is set and dry and then flip.
brush melted butter, or sift powdered sugar and fill with jam or nutella or chestnut cream (available from Italian grocers). above photo shows powdered sugar, flecks of ricotta cheese and chopped up strawberries.