Name: Chestnut Crêpes with Creamy Mushrooms
Yield: Serves 4 to 6
Ingredients: 2 eggs, at room temperature; 1 cup (100 g) chestnut flour; 1 cup (250 ml) whole milk, at room temperature; 1 tablespoon finely chopped fresh parsley; 1/4 teaspoon salt; Pinch of freshly grated nutmeg; 1/4 stick (2 tablespoons or 30 g) unsalted butter, melted, plus more melted butter for the pan; 3 tablespoons olive oil; 2 cloves garlic, peeled; 8 ounces (225 g) exotic mushrooms, such as cremini, oyster, and shiitake; 4 sprigs thyme; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons crème fraîche or whole-milk sour cream; 1 tablespoon finely chopped fresh parsley

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Chestnut Crêpes with Creamy MushroomsAran Goyoaga

This is a very simple recipe for crêpes that can be filled with all kinds of savory ingredients or turned into a sweet dessert by omitting the herbs and black pepper and adding a touch of honey. I like them sweet-savory: Spread a little bit of sweetened yogurt over a Chestnut Crêpe, roll it, and drizzle with honey. It makes the perfect snack.

If you cannot find chestnut flour, use a combination of 1/2 cup (70 g) superfine brown rice flour and 1/4 cup (35 g) buckwheat flour.

Recipe notes

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