Delicious Chestnut Flour Pancakes for Chandeleur: A Light and Flavorful Recipe

Bonjour, dear readers! I’m so happy to have you here on my blog today! As the day of Chandeleur (Candlemas) approaches, what better way to celebrate than by making some delicious, homemade crepes? Today, I’m sharing a special recipe for crepes made with chestnut flour and hazelnut milk, perfect for Chandeleur or any time you’re in the mood for something delicious and unique.

If you’re someone who loves trying new flavors and adding a twist to traditional recipes, these crepes are for you! The chestnut flour gives these crepes a subtle, earthy sweetness that pairs beautifully with the hazelnut milk, making for a light yet flavorful treat. For those of you with a sweet tooth, these crepes can be accompanied by various toppings such as chestnut cream, spreadable chocolate, or the classic jam and sugar. The options are endless!

Let’s dive into this easy and tasty recipe!

Why Chestnut Flour and Hazelnut Milk?

Chestnut flour is a wonderful ingredient that gives a natural sweetness and depth to your crepes. Made from finely ground chestnuts, it’s gluten-free and brings a slightly nutty flavor to the dish. It pairs exceptionally well with hazelnut milk, which is creamy and has a mild, nutty taste. The combination of these two ingredients makes the crepes feel rich and indulgent, yet they remain light and fluffy—perfect for a special occasion like Chandeleur.

These crepes are also ideal for anyone who wants a gluten-free option. While they may look like your traditional crepes, the chestnut flour gives them a unique texture and flavor that is far from ordinary. Plus, hazelnut milk is dairy-free, so this recipe works well for those following a plant-based diet.

Ingredients for the Chestnut Flour and Hazelnut Milk Crepes

This recipe uses simple, easy-to-find ingredients. Here’s what you’ll need to make these delicious crepes:

Dry Ingredients:

Chestnut flour: The base of these crepes, giving them their distinct flavor. Chestnut flour is naturally gluten-free and slightly sweet, making it a great alternative to regular wheat flour.
Cornstarch (Maïzena): This helps give the crepes a light texture.
Salt: A pinch of salt to enhance the flavors.
Vanilla sugar: Adds a hint of vanilla sweetness to the batter, which complements the chestnut flour perfectly.

Wet Ingredients:

Eggs: Eggs are essential for binding the crepes together and creating a smooth batter.
Hazelnut milk: Instead of regular dairy milk, hazelnut milk adds a creamy texture and nutty flavor. It’s a great dairy-free alternative.
Hazelnut oil: For an extra touch of hazelnut flavor, this oil gives the batter a nice richness.

For Cooking:

A bit of oil or butter for greasing the pan: You’ll need just a small amount to ensure the crepes don’t stick to the pan during cooking.

Step-by-Step Recipe for Chestnut Flour Crepes

1. Prepare the Dry Ingredients

Start by sifting the chestnut flour into a large mixing bowl. Sifting is important because it helps remove any lumps, making your batter smooth and easy to mix. Once sifted, add the cornstarch and a pinch of salt to the flour. These ingredients work together to give the crepes a soft and fluffy texture.

Then, add a packet of vanilla sugar to the mixture. Vanilla sugar adds a sweet and aromatic flavor that complements the nuttiness of the chestnut flour. Mix everything together gently with a whisk to combine the dry ingredients evenly.

2. Add the Wet Ingredients

Next, create a well in the center of the dry ingredients by pushing them to the sides of the bowl. Crack the eggs into the well and beat them lightly with a whisk. Gradually pour in about a quarter of the hazelnut milk. Start whisking from the center, gradually incorporating the flour mixture into the liquid. This will help form a smooth, lump-free batter.

Once the first part of the milk is incorporated, continue adding the rest of the hazelnut milk little by little, whisking constantly. This ensures that the batter remains smooth and fluid. You’ll want the batter to be thin and silky, perfect for making delicate, thin crepes.

3. Mix and Blend for a Smooth Batter

Once the milk is fully incorporated, the next step is to ensure the batter is perfectly smooth. For this, you can use a stick blender (also known as an immersion blender). A quick blend with the stick blender will break down any remaining lumps and give the batter a silky consistency. If you don’t have a stick blender, you can continue whisking vigorously by hand, but using a blender will save you time and effort.

4. Add Hazelnut Oil

Once the batter is smooth and lump-free, it’s time to add the hazelnut oil. This oil not only adds a wonderful flavor but also helps the crepes cook evenly. Give the batter one final stir to ensure the oil is well mixed in.

At this point, cover the bowl with plastic wrap and let the batter rest in the fridge for about 3 hours. This rest period is important because it allows the ingredients to meld together, resulting in a smooth and flavorful batter. The resting time also helps the flour absorb the liquid and creates more tender crepes.

5. Cook the Crepes

Once your batter has rested, it’s time to cook the crepes. Heat a non-stick frying pan or crepe pan over medium heat. Lightly oil the pan with a small amount of hazelnut oil or butter. To avoid excess oil, you can wipe the pan with a paper towel to remove any surplus.

Next, pour a ladleful of batter into the pan and quickly swirl the pan to spread the batter evenly in a thin layer. The key to perfect crepes is ensuring the batter is spread thinly so that they cook quickly and evenly. Let the crepe cook for about 2-3 minutes until the edges begin to lift slightly and the bottom turns a lovely golden brown. You’ll know it’s time to flip when the crepe easily releases from the pan.

Using a spatula or your fingers (if you’re feeling adventurous!), flip the crepe over and cook for another minute on the other side. The second side will cook more quickly, so keep an eye on it to avoid overcooking.

Once the crepe is cooked, transfer it to a serving platter. If you’re not serving them immediately, stack the crepes on a plate and cover them with plastic wrap between each crepe to keep them warm and moist.

6. Serve and Enjoy

Now that your crepes are ready, it’s time to serve them! These chestnut flour crepes are incredibly versatile, so you can pair them with a variety of toppings. Here are some delicious options:

Chestnut cream: For a luxurious and seasonal touch, spread a generous layer of chestnut cream on your crepes. It’s a traditional topping that pairs wonderfully with the nutty flavor of the chestnut flour.
Chocolate spread: If you’re craving something extra sweet, slather the crepes with your favorite chocolate spread.
Jam and sugar: For a more classic approach, top the crepes with a simple fruit jam (strawberry, raspberry, or apricot works well) and a sprinkle of sugar.
Whipped cream: A dollop of fresh whipped cream adds an indulgent touch to these already flavorful crepes.
Fresh fruits: Add some fresh berries or banana slices for a refreshing contrast to the nutty flavors of the crepes.

If you’re feeling extra creative, you can also fold the crepes and fill them with a sweet or savory filling of your choice. The beauty of these crepes is their versatility, allowing you to customize them to suit your preferences.

Final Thoughts

These chestnut flour crepes are a wonderful way to celebrate Chandeleur or any occasion where you want to treat yourself and your loved ones to something special. Their light texture, nutty flavor, and endless topping possibilities make them a favorite in my kitchen. Whether you like them sweet or savory, these crepes can be tailored to any taste.

I hope you give this recipe a try and that it brings a little taste of warmth and tradition into your home. Let me know how they turn out! Don’t forget to share your results with me on social media or in the comments below.

Wishing you all happy cooking and bon appétit!