Craft a stack of gluten-free chestnut crepes
Delicate, paper-thin crepes drizzled with raw honey, a slathering of fruit conserve or a few fresh banana slices are the perfect snack to nibble between meals, at breakfast or as a late-night dessert. But for those whose bellies wage war against gluten, this sweet treat can often equal significant pain. The three chefs behind Parisian restaurant and grocer No Glu have banded together to share their palate-seducing gluten-free recipes with homecooks the world over, launching their first cookbook Good Without Gluten this month. The French favourite has made a very welcome appearance in the tome, substituting regular flour for gluten-free and chestnut. Cooks are recommended to make the batter the night before and allow it to rest in the fridge overnight.
INGREDIENTS
2 eggs
375 ml milk or plant milk
1 tablespoon melted butter or vegetable margarine
130 g gluten-free flour
40 g chestnut flour
1 pinch salt
TO MAKE
Combine the eggs and milk in a bowl, then add the melted butter and mix to combine.
In another bowl, combine the gluten-free flour, chestnut flour and the salt.
Add the wet ingredients to the dry ingredients, whisking well to remove any lumps. Refrigerate for two hours.
Stir the batter well before cooking the crepes.
Melt a small teaspoon of butter in a hot frying pan. Pour a ladleful of batter into the frying pan and spread out to make a very thin layer. Brown on one side for about two minutes or until bubbles form on the surface, then flip with a spatula. Cook for another two minutes.
Serve with your favourite jam or gluten-free chocolate spread.
Recipe and images from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase. Published by Murdoch Books. Photographed by Akiko Ida.
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