Chestnut Flour Crepes with Fresh Figs + Goat Cheese

Chestnut Flour Crepes with Fresh Figs + Goat Cheese |

I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.


Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.


Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.


Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.comWHY THEY’RE HEALTHY// Chestnut flour makes these crepes gluten-free and low glycemic. Goat cheese is one of the easiest dairy products to digest and, if sourced properly, is a good source of  calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. Fresh figs are loaded with fiber, minerals and antioxidants. //   If you’re dairy-free, simply omit the goat cheese and replace with a filling of your choice.


Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.comChestnut Flour Crepes with Fresh Figs + Goat Cheese |

Chestnut Flour Crepes with Fresh Figs + Goat Cheese
Prep time
Cook time
Total time
Chestnut flour crepes are gluten free and pair perfectly with any filling, sweet or savory. Here, they are filled with goat cheese, fresh figs and thyme.
Serves: Makes 10 Crepes
For the crepes:
For the filling (or sub with filling of your choice):
  • 1 tablespoon olive oil
  • 2 medium red onions, thinly sliced
  • ⅓ cup goat cheese
  • 5 fresh figs, thinly sliced
  • 2 teaspoons fresh thyme, chopped
  1. First make the crepes: sift the flour into a mixing bowl and beat in the eggs, 1 at a time. Add the milk, whisking until smooth. Allow to stand at least 15 minutes in the refrigerator.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté, stirring frequently, until soft and beginning to brown, about 20 minutes.
  3. While the onions are caramelizing, begin to make the crepes. Lightly oil a 6 inch cast iron or non-stick skillet over low heat (see notes).
  4. Allow the pan to fully heat, add 3 tablespoons of crepe batter and then roll pan to distribute evenly and thinly.
  5. Cook until the crepe is firm on the underside and no longer raw on top, about 1-2 minutes. Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm.
  6. Once the crepes are made, spread about 2 teaspoons goat cheese, ½ a sliced fig, a couple tablespoons of caramelized onions and a small pinch of thyme in the center of a crepe and fold in half.
Crepes are much easier to make than people think. The trick is patience and keeping the heat on low. If your crepes begin to stick, turn the heat down and/or lightly oil again.

Crepes should last in the fridge for about 3 days or in the freezer, between parchment paper and laid flat in a ziploc bag. Simply warm slightly to serve.

Chestnut flour can be found on Amazon or in gourmet grocery stores. I recently saw it for sale at Whole Foods. In French it is called "farine de châtaigne."

Crepe recipe adapted from Mario Batali.


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