Submitted by: Martha Stewart
|1 1/2 cups
||Sifted chestnut flour
|1 1/4 cup
||Large eggs lightly beaten
||Unsalted butter, melted
||Sift the chestnut flour into a bowl. Add the milk and beat to form a smooth paste. Whisk in the eggs and 1 tbsp butter until smooth. Pour 2 tbsp batter in the center of pan and swirl until the batter covers the entire surface.
||Cook until almost dry on top and bottom is golden, about 30 seconds. Flip and cook about 30 seconds more. Transfer to platter and repeat until batter is used.
||Serving suggestions: Fill with seasonal berries or ricotta. Brush with remaining melted butter, dust with powdered sugar and serve with whipped cream or ice cream.
Imported from Italy, all-natural gluten-free chestnut flour is perfect for cooking or baking. Use it as a gluten-free baking substitute or to make authentic Italian sweets such as chestnut cake.