Chestnut Crêpes with lemon zest

Whisked, fried, filled, rolled. In that order.

The best way to describe this dish? Delicious. Scrumptious. Easer to prepare than you think. Satisfying. Not too sweet but just sweet enough. But all in all, nutty is possible the most appropriate adjective.

Servings: 2-3

Total time: 30 min

For the crépes

Ingredients

120g chestnut flour

pinch of salt

2 eggs

1 tbsp maple syrup

260ml oat milk

1/2 tsp lemon zest,

coconut oil or (vegan) butter for frying

serve with

coconut yoghurt with stirred in blueberry compote

date syrup, honey or maple syrup

roasted hazelnuts

vegan chocolate spread

fresh fruit

Instructions

1. In a bowl, combine all of the ingredients and whisk until the batter is smooth and no clumps remain. 

2. In a pan, heat about 1 tsp of coconut oil or (Vegan) butter on medium-high. Pour in about 3/4 of a ladle, take the pan off the heat and tilt it until the entire surface is covered with batter.

3. Fry each crêpes until golden-brown from each side and gently flip either using your fingertips or a spatula.

4. Serve with your favourite toppings and either roll or fold the crêpes.