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Recipe: chestnut flour crepes with beautyberry whipped cream

Chestnut flour crepes with beautyberry whipped cream

A delicious, gluten-free crepe recipe made with chestnut flour. Can be made sweet or savory. Go sweet with the addition of our beautyberry whipped cream!

Course Breakfast, brunch
Keyword chestnut flour, chestnut recipe, gluten-free persimmon recipe
Servings 5 crepes

Ingredients

Chestnut flour crepes

  • 1/2 cup organic chestnut flour
  • 1/2 cup whole milk, organic grass-fed (for BEFORE refrigeration)
  • 1/4 cup whole milk, organic grass-fed (for AFTER refrigeration)
  • 1 egg (for BEFORE refrigeration)
  • 1 egg (for AFTER refrigeration)
  • 1/4 tsp salt (we prefer pink Himalayan)
  • 1 tbsp butter, grass-fed (room temp or melted) (plus more for cooking)
  • 1 tsp *maple syrup or sugar (*optional - use only if you want a sweeter crepe)

Beautyberry whipped cream sweetened with maple syrup

  • 1 cup organic heavy whipping cream
  • 1 cup American beautyberries (preferably not Asian beautyberries) (plus a few extra for garnish)
  • 1/4 cup pure maple syrup
  • 1/4 tsp cream of tartar (very important for good lift and hold)

Instructions

Making chestnut flour crepes

  1. Put wet ingredients in blender, except for 1/4 cup milk and 1 egg that are added later after refrigeration. Then add dry ingredients on top, and blend for one minute.

  2. Place blender in fridge for a minimum of two hours, but preferably overnight/12 hours.

  3. Remove blender from fridge, add 1/4 cup milk and egg, and blend again for one minute.

  4. Prep cooking area as detailed in article. Use ~7" pan and a 1/3 cup measuring cup for batter ladle. Heat pan to medium low heat, 3.5-4 on our stove, and allow it to get hot. Lightly butter pan. Add scoop of crepe batter and immediately lift and swirl pan to get batter to evenly coat surface of pan.

  5. Cook each crepe just until all wet spots on batter have disappeared (about 1 minute or less) then immediately transfer crepe to a dish that you can cover. We use a plate with another plate placed upside down on top. This holds in moisture and heat to ensure ideal crepe texture. Stack crepes on top of each other until done. When serving: Fold and place toppings on top or stuff toppings inside rolled crepes, depending on your preference.

Making beautyberry whipped cream

  1. Option 1: Mash beautyberries in unheated saucepan to break open skins then add cream. Option 2: Put berries and cream in blender then transfer to saucepan.

  2. Heat cream and beautyberries in covered saucepan over medium low heat for 20-30 minutes, stirring occasionally to make sure nothing burns to the bottom of the pan or the cream boils over. If the fat breaks due to excess heat, don't worry - it will still whip fine! Taste a small amount between 20-30 minutes and either remove or keep cooking depending on how much beautyberry flavor has infused the cream. Remove from heat and strain out beautyberries/seeds/skin.

  3. Place infused cream in fridge until cold. Before you make crepes, remove the infused cream and place in electric mixing bowl. Add cream of tartar and maple syrup. Using electric mixer, beat until light and fluffy. You'll know it's ready when you can lift up the beater blades and the whipped cream forms peaks.

  4. Refrigerate if not serving immediately. Add scoop of beautyberry whipped cream to each crepe and garnish with fresh beautyberries.