Crêpes with crème fraîche & raspberries
Print recipeHave you ever used chestnut flour? It’s a flour made from ground sweet chestnuts and a great alternative to wheat flour. It’s gluten-free and has an aromatic, nutty flavour. I use it for crêpes, pancakes, banana bread, biscuits or savoury flatbread.
And the lovely thing is, my children love it too! Chestnut crêpes are on our table every week. My kids like them best with homemade chocolate spread as a topping. I prefer them with crème fraîche and raspberries (see photo).
Ingredients
- 4 eggs
- 1 teaspoon ground cinnamon
- salt
- 300 ml water
- 150 g chestnut flour
- butter for frying
Topping:
- 125 ml crème fraîche
- 200 g raspberries
- 20 g dark chocolate (min. 85%)
Kitchen tools:
- electric hand mixer or whisk, sieve
Method
- Whisk the eggs in a large bowl with a hand mixer or whisk. Add the cinnamon, a pinch of salt and the water, and mix.
- Sieve the chestnut flour and add it to the other ingredients in the bowl. Keep mixing well to prevent any lumps.
- Melt butter in a large frying pan and spoon 1 small ladle of batter at a time into the pan. Swirl the pan so the entire base is covered with batter. Fry the crêpes until golden brown on both sides. Repeat until all the batter is used up.
- Roll up the crêpes and serve with crème fraîche and raspberries. Finely chop the chocolate and sprinkle over the crêpes.