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. 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.
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).
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.
Ingredients Instructions 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.
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.