Chestnut flour is a hallmark of Tuscany’s culinary heritage. The nutrient-rich chestnut wrapped in it’s spiky jacket has been a dietary staple since medieval times. Naturally sweet, the flour lends itself as an excellent base for pancakes. Called Necci in Italian, chestnut flour crepes pair excellently with sharp cheddar and toasted walnuts for a decadent, flavorful breakfast or alongside a crisp salad or bowl of soup.
Whisk eggs, water and chestnut flour until smooth.
Rest for 10 minutes.
Heat a small non-stick skillet on medium.
Working in batches, melt ¼ tablespoon of butter in pan.
Pour ¼ cup of batter into pan, tilting to coat the bottom evenly.
Cook until crepe lifts easily from bottom of pan, about 2 minutes.
Using a spatula, flip to cook the reverse side.
Add 2 tablespoons of cheese & walnuts, folding the crepe in half to melt.
Repeat with remaining batter.
Naturally low-carb & gluten-free
* To toast walnuts, heat a non-stick skillet on medium-high. Add walnuts in a single layer. Cook for 5 minutes, stirring frequently. Remove from pan to cool.