Pancetta and Pesto Crepes with Chestnut Flour

May 2, 2014 No comments Article

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Okay, this will probably be my last post on chestnuts. At least one specifically for the purpose of using chestnuts. Although, I can’t promise that I won’t slip them in sometimes. Ribbet collage#5 I am getting into the habit of making something one day and reusing it the next. Like, today I am posting a recipe for crepes that includes the pesto that I made yesterday. I told you, passion for pesto. IMG_7545-2

I made chestnut flour out of my last batch of chestnuts the other day and I wanted to use it in something. Apparently chestnut flour is very common in many European countries and makes really good pastries. My plan was to make crepes with all chestnut flour so they would be gluten-free but I didn’t have enough. My homemade flour was a little courser than commercial would be I think but that was probably because I didn’t dry my chestnuts long enough. So make sure that if you try making chestnut flour you dry your nuts well (Think rocks).

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I decided to do a little foraging and get some chestnuts from the trees across the street for more flour, but when I got there I saw that there were a bunch of people who totally stole my idea and beat me there. I really don’t like crowds and awkward situations so I skipped it and used some all-purpose flour. This probably worked out better because my chestnut flour was probably too coarse to use it by itself.

These crepes turned out pretty good all things considered, nutty and slightly sweet. Also, they can still be made gluten-free if you just trade all-purpose flour for your favorite GF flour or more nut flour.

Pancetta and Pesto Crepes with Chestnut flour

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 8-10 crepes

Pancetta and Pesto Crepes with Chestnut flour

Ingredients

1 1/4 cup chesnut flour (see note)
3/4 cup all purpose flour (or gluten free flour mix)
1 tablespoon sugar
1/2 teaspooon salt
1 cup milk
1 cup water
1 egg
1 tablespoon melted butter plus more for pan
Filling:
1/2 Pesto (I used my pesto)
Eggs
8-10 slices pancetta, cooked
1 cup freshly grated parmesan cheese

Instructions

Combine milk, egg, and water in medium bowl and stir well. Add dry ingredients and butter and stir to combine.
Melt butter in skillet over low heat and pour about 1/4 cup of batter onto pan. Tilt to spread thinly or use non-stick spatula until evenly thin. Cook for about 2 minutes until brown then loosen with spatula and flip. Cook until brown and remove from pan. Repeat with remaining batter and serve warm.
For Pancetta and Pesto Crepes:
Place one of the cooked crepes back on skillet and spread with about 1 tablespoon of pesto. Crack egg in small bowl and slowly pour onto crepe. Sprinkle with cheese and pancetta and fold sides up to make a square. Cover skillet and continue cooking until egg white is cooked. Serve hot.

Notes

To make chesnut flour, place roasted and shelled chestnuts on baking sheet and place in oven at 200 degrees F for about three hours or until rock hard and dry. Grind in food processor or blender until fine.

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