Chestnut Crêpes With Roasted Blueberries – a delicious recipe with flour, almond milk, nutmeg, egg, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Turn the oven on to 100c and place the blueberries on a small tray and in the oven whilst it heats and you make the pancakes.
2
Whisk the remaining ingredients together in a bowl and leave to sit whilst you prepare the pan.
3
Melt a tsp of coconut oil in a non-stick pan over a medium/high heat, then wipe over a piece of kitchen towel to evenly coat the bottom of the pan and remove any excess.
4
Pour in a small ladleful and quickly lift and swirl the pan to spread the batter thinly out to the edges.
5
Leave to cook for a couple of minutes, then peek underneath the edge, once golden underneath gently flip and cook the other side for another couple of minutes.
6
Keep warm on a plate in with the blueberries.
7
Once all the batter is used up, remove the blueberries from the oven and lightly man with a fork to burst out some of the lovely juices.
8
Serve right away with the blueberries and a little maple syrup.
309
kcal
Calories
21
g
Fat
21
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 50 grams chestnut flour, 150 milliliters almond milk, 1/8 teaspoon nutmeg, 1 egg, and more.
Yes, Chestnut Crêpes With Roasted Blueberries falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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