Chestnut Flour Crêpe Batter

Method8 steps

1. 1

   Step 1: Gently melt the 50 g batter butter without browning it, then let it cool enough that it will not cook the eggs when mixed in.

   Uses 50 g batter butter

2. 2

   Step 2: In a large bowl, combine the 120 g chestnut flour, 80 g wheat flour, 40 g sugar and a pinch of salt.

   Uses 120 g chestnut flour · 80 g wheat flour · 40 g sugar · 1 pinch salt

3. 3

   Step 3: Add the 4 eggs and all the melted batter butter to the dry ingredients, then mix together.

   Uses All the dry mixture from step 2 · 4 eggs · All 50 g butter melted in step 1

4. 4

   Step 4: Whisk from the centre while gradually pouring in all 500 ml milk, working out the lumps to make a smooth, fluid batter.

   Uses All the mixture from step 3 · 500 ml milk

5. 5

   Step 5: If any lumps remain, briefly blend the mixed batter until smooth. Otherwise keep the whisked batter as it is.

   Uses All the batter from step 4

6. 6

   Step 6: Cover the batter and rest it in the refrigerator for 1 hour. Stir it again before cooking.

   Rest the crêpe batter · 60 minUses All the smooth batter from step 5

7. 7

   Step 7: Heat a crêpe pan or skillet and grease it lightly with a knob of the separate pan butter.

   Uses A knob of butter to grease the pan

8. 8

   Step 8: Pour a small ladle of rested batter into the hot pan and tilt it to make a thin layer. Cook for a few minutes, watching until the surface sets and the underside browns, then flip and cook the other side until the crêpe is cooked through. Repeat with all the remaining batter, greasing the pan lightly again only as needed. Serve the cooked crêpes plain or add your chosen topping separately.

   Uses Ladled portions of the rested batter from step 6; repeat until the batch is cooked · A little more pan butter only as needed between crêpes