Submitted by: Martha Stewart
| Recipe Ingredients: |
| 1 1/2 cups |
Sifted chestnut flour |
| 1/8 tsp |
Salt |
| 1 1/4 cup |
Milk |
| 3 |
Large eggs lightly beaten |
| 1/2 cup |
Unsalted butter, melted |
Cooking Directions: |
| 1. |
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.
|
| 2. |
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.
|
| 3. |
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.
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Chestnut Flour
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.
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