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Happy Monday!
Even though fall has technically been here for 3 weeks already, Italy is still quite warm so I haven’t really made anything fall-y yet until now. Here’s the first of a few recipes involving chestnuts, one of my favorite foods ever! Here in Italy chestnut flour crêpes are quite common but, still, I haven’t had many in my life, I don’t know why. Maybe because of their particular taste or due to the high calorie content in anything involving chestnuts? And it’s so sad because chestnuts are sooo goodddd!!!! Either way, here they are, and I couldn’t love them more. I paired them with a simple hazelnut cacao spread that you can make in 2 different ways.
This was such a scrumptious breakfast!!!
CHESTNUT FLOUR CRÊPES + HAZELNUT CACAO SPREAD {vegan + gluten free}
by Marta Giaccone
Recipe
5 crêpes
about 1 cup of spread
prep time: 15 mins, cooking time: 10 mins, total time: 25 mins
Hazelnut cacao spread
1 cup / 150 gr toasted hazelnuts (you can toast them in the oven or in a skillet)
2 tbsp maple syrup (or other sweetener)
2 tbsp light vegetable oil
1 tbsp cacao powder
5 tbsp plant-based milk
pinch salt
pinch vanilla
Method
- Add all ingredients to a blender and pulse. This may take a few minutes so take pauses, scrape down the sides and let the blender cool down if it becomes too hot. Alternatively you could make hazelnut butter first, and add the other ingredients to the blender later. In this case omit the oil. This way you’d have a creamier spread but it may take longer and you’d probably need a very powerful blender.
- Store in the fridge in an airtight container.
Crêpes
1 + ¼ cup / 125 gr chestnut flour
1 tsp sugar (I used coconut)
pinch salt
1 cup / 250 ml plant-based milk
1 tsp oil
Method
- In a large bowl sift flour, add sugar and salt, mix, then add milk and mix to combine. The batter will be quite liquid.
- Heat up a non-stick skillet on medium-low heat. Lightly coat with oil. Pour about ¼ of a cup of batter, spread around with a t-shaped spreader or by tilting the pan in a circular motion.
- Let cook for about a minute until the top starts drying out and forming bubbles, then loosen the edges with a spatula and carefully flip it. Cook a minute more, then remove from pan and repeat with the remaining batter.
