Chestnut Pancakes

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Calories/serving: 470


110g / 4 oz/ 2/3 cup chestnut flour

2 tbsp gluten-free plain (all-purpose) flour

a pinch of salt

1 tbsp caster (superfine) sugar

2 medium eggs, beaten

250ml / 9 fl.oz / 1 cup semi-skimmed milk

55g / 2 oz / 1/4 cup butter, melted

150g / 5 oz / 1 cup goats' cheese, cubed

400g / 14 oz / 2 cups canned cherries in syrup


1) Sift together the flours, salt and sugar into a large mixing bowl; whisk in the eggs, then add the milk gradually until smooth.

2) Whisk in 1 tbsp of melted butter. The rest will be used to grease the pan between cooking each crepe.

3) Heat a crepe pan over a medium heat and grease; add a small ladle of batter and tilt the pan to let it run all over.

4) Cook for 1 minute until set, then flip and cook for a further 30 seconds before sliding onto a plate. Repeat this method for the remaining crepes, stacking once cooked.

5) Top the stacked crepes with goats' cheese and cherries in their syrup before serving.

Source: The above recipe was taken from Gluten Free Diet

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