Chestnut & Cinnamon Crêpes with Cranberry, Orange & Ginger Compôte
Chestnuts are such a magical ingredient, bringing a sweet nutty flavour to both sweet and savoury festive dishes. These luxurious pancakes use chestnut flour which is a wonderful option for those who are gluten-free or are simply looking to cut down on the use of refined flour, whilst the array of winter spices, nourishing cranberry and orange compote, and cooked chestnuts also add an extra bit of sparkle and nutrition to the dish. Christmas certainly isn't just about the Turkey dinner, let's make a big deal out of breakfast too!
Servings: 2-3 Time: 30 minutes
Ingredients
Crepes:
200g chestnut flour
2 tsp ground cinnamon
1/4 tsp nutmeg, grated
1/4 tsp ground ginger
pinch salt
2 eggs, beaten
2 tbsp maple syrup
225ml plant-based milk (almond or oat)
To serve:
coconut or Greek yoghurt toasted pecans
cooked chestnuts, chopped
Compote:
150g fresh or frozen cranberries 1/2 tbsp orange zest
3 tbsp orange juice
2 tbsp maple syrup
1cm knob of ginger, grated
Method
Start by making the compôte by adding all of the ingredients to a saucepan. Cook over medium-high heat for 4-5 minutes, stirring regularly, then reduce to simmer for 10 minutes until the mixture has thickened and the cranberries have popped.
In a large mixing bowl, add the chestnut flour. cinnamon, nutmeg, baking powder and salt. Mix well and make a well in the middle.
In a separate bowl, combine the eggs and maple syrup and pour this into the centre of the well. Whisk well, gradually adding in all of the milk until the batter is smooth and there are no clumps.
Heat a little coconut oil in a pan over medium heat, then add a small ladle (about 1/2 cup) of the batter and tilt the pan until it evenly covers the base of the pan
Fry each crêpes until golden-brown on each side, flipping halfway through.
Serve with the cranberry compôte, coconut yoghurt, toasted pecans and an extra drizzle of maple syrup (or with any other favourite toppings).
