Food & Cooking Recipes Crepe Recipes Chestnut Flour Crepes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2018 Print Share Share Tweet Pin Email Yield: 22 Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week. Ingredients 1 ½ cups chestnut flour ⅛ teaspoon table salt 1 cup milk 3 large eggs, lightly beaten ½ cup (1 stick) unsalted butter, melted 2 tablespoons confectioners' sugar Chestnut Espresso Caramel-Swirl Ice Cream, for serving Directions Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth. Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used. Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream. Print