Gluten-Free Crepes

Chestnut flour is sweet and nutty, making the most delicious crepes you can imagine. You can stuff them with fruit and whipped cream or with savory fillings. Add 2 teaspoons sugar to the batter for sweet crepes.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 large eggs
  • 1 cup whole milk
  • 1⁄2 tsp. salt
  • 1⁄2 cup chestnut flour
  • 1⁄2 cup rice flour
  • 2 Tbsp. butter


  • In a food processor, mix the eggs, milk, and salt until blended.
  • With the motor on low, slowly add the flours, stopping occasionally to scrape down the sides of the container.
  • Heat 1 teaspoon butter in a nonstick sauté pan over medium heat. Pour in the batter by a 1⁄2 cup. Tilt the pan to spread the batter thinly.
  • Cook the crepe until browned, about 3 to 4 minutes on each side. Repeat with remaining batter and butter. Place crepes on waxed paper and sprinkle with a bit of rice flour to prevent them from sticking.
  • When the crepes are done, you can fill them right away or store them in the refrigerator or freezer for later use.