Acorn, Amaranth and Almond Flour Crepes
This recipe yields a crepe that tastes vaguely chocolatey. Because the flours are inherently a bit sweet and nutty, the children said no maple syrup is necessary. I served it with some whipped cream on the side and cut strawberries. Treat it like you would your normal crepe - you can serve it with melted chocolate or with brown butter and a generous squirt of lemon.
Note: You can buy acorn flour from good Korean markets. Chestnut flour can be ordered from nuts.com. They are not cheap relative to good organic flour, but acorn flour is not that expensive and, as you can see, you don't need much of it. I like to vary our diet and this is one way of incorporating perennial foodstuff to our diet (wheat is an annual and annuals because of the way it is farmed is deleterious to soil health). Also, about amaranth flour, feel free to experiment and add other kinds of flour. Teff, millet, Einkorn comes to mind. Einkorn is not gluten free however, for those on a gluten free diet.
60 g or 2.15 oz acorn flour (or chestnut flour)
60 g or 2.15 oz amaranth flour
60 g or 2.15 oz Almond Flour
3 eggs
2 cups whole milk
2 tbs sugar
2 large pinch of salt
2 tsp vanilla
2 1/2 tbs melted butter or vegetable oil
Blitz everything together in a blender the night before (or two hours before cooking). Transfer to a container or a medium mixing bowl, cover, and let sit in the fridge. (If you don't have a blender, just do it the traditional way: put all the dry ingredients into a mixing bowl. Make a well and add eggs into it. Beat the eggs into the flour. Add milk in a slow stream as you incorporate it by beating. Add vanilla and melted butter/oil. Strain to remove any recalcitrant lumps).
Stir again before cooking. Get your crepe pans out. Turn heat to medium and put a small glob of butter onto the pan (make sure your crepe pan is well seasoned. If not, use a slightly bigger glob of butter). Once the butter has melted and the pan is hot, use a 1/3 cup measuring cup to scoop out batter for pouring into pan (I generally use less than a full 1/3 cup. A volume between 1/4 cup and 1/3 cup is about right for a 9" pan). Swirl around quickly to coat bottom of pan. Flip when edge of crepe starts to look dry. Cook another minute more.
Transfer the crepe to a plate. Repeat the process. I tend to keep the crepes warm in the oven (at 150 degrees) as I make the rest.
Note: You can buy acorn flour from good Korean markets. Chestnut flour can be ordered from nuts.com. They are not cheap relative to good organic flour, but acorn flour is not that expensive and, as you can see, you don't need much of it. I like to vary our diet and this is one way of incorporating perennial foodstuff to our diet (wheat is an annual and annuals because of the way it is farmed is deleterious to soil health). Also, about amaranth flour, feel free to experiment and add other kinds of flour. Teff, millet, Einkorn comes to mind. Einkorn is not gluten free however, for those on a gluten free diet.
60 g or 2.15 oz acorn flour (or chestnut flour)
60 g or 2.15 oz amaranth flour
60 g or 2.15 oz Almond Flour
3 eggs
2 cups whole milk
2 tbs sugar
2 large pinch of salt
2 tsp vanilla
2 1/2 tbs melted butter or vegetable oil
Blitz everything together in a blender the night before (or two hours before cooking). Transfer to a container or a medium mixing bowl, cover, and let sit in the fridge. (If you don't have a blender, just do it the traditional way: put all the dry ingredients into a mixing bowl. Make a well and add eggs into it. Beat the eggs into the flour. Add milk in a slow stream as you incorporate it by beating. Add vanilla and melted butter/oil. Strain to remove any recalcitrant lumps).
Stir again before cooking. Get your crepe pans out. Turn heat to medium and put a small glob of butter onto the pan (make sure your crepe pan is well seasoned. If not, use a slightly bigger glob of butter). Once the butter has melted and the pan is hot, use a 1/3 cup measuring cup to scoop out batter for pouring into pan (I generally use less than a full 1/3 cup. A volume between 1/4 cup and 1/3 cup is about right for a 9" pan). Swirl around quickly to coat bottom of pan. Flip when edge of crepe starts to look dry. Cook another minute more.
Transfer the crepe to a plate. Repeat the process. I tend to keep the crepes warm in the oven (at 150 degrees) as I make the rest.
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