Chestnut Crepes with Jam Filling
These sweet crepes are stuffed with jam, but you could adapt the basic crepe recipe for savory fillings as well. Just omit the sugar from the batter.
Serves: 12Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 2 large eggs
- 1 cup whole milk
- ½ tsp. salt
- ½ cup chestnut flour
- ½ cup rice flour
- 2 tsp. granulated sugar
- 2 Tbsp. melted butter
- 2 Tbsp. cold butter
- ¾ cup raspberry jam
- Blend eggs, milk, and salt in a food processor. With the motor on low, slowly add flours, stopping occasionally to scrape down the sides. Add sugar. Pour in melted butter, and process until well blended.
- Melt a teaspoon of cold butter to a small nonstick sauté pan over medium heat. Pour batter by ½-cup portions into the pan. Tilt the pan to spread the batter thinly.
- Cook crepes on medium heat, turning, until browned on both sides; place on waxed paper and sprinkle with a bit of rice flour to prevent them from sticking. Continue with remaining butter and batter.
- To serve spread 1 tablespoon of jam on each crepe and fold in quarters.