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Chestnut Crêpes with Roasted Blueberries

Posted by Cook Culture on

Treat Dad this Father’s day morning toa plate full of crepes all to himself! Topped with blueberries and maplesyrup, he’ll know how much you care...

makes 4 (serves one hungry dad!)


50g chestnut flour
150ml nut milk
1 tsp coconut or light brown sugar
pinch of nutmeg
1 egg
1/2 cup blueberries


Turn the oven on to 100c and place the blueberries on a small tray and in the oven whilst it heats and you make the pancakes.

Whisk the remaining ingredients together in a bowl and leave to sit whilst you prepare the pan.

Melt a tsp of coconut oil in a non-stick pan over a medium heat, then wipe over a piece of kitchen towel to evenly coat the bottom of the pan and remove any excess.

Pour in a small ladleful and quickly lift and swirl the pan to spread the batter thinly out to the edges.

Leave to cook for a couple of minutes, then peek underneath the edge, once golden underneath gently flip and cook the other side for another couple of minutes.

Keep warm on a plate in with the blueberries.

Once all the batter is used up, remove the blueberries from the oven and lightly man with a fork to burst out some of the lovely juices.

Serve right away with the blueberries and a little maple syrup.


Want to find more things to make with Blueberries, check out our 3 part class series with BC Blueberries that are coming up this August. Featuring Chef Calvin Pipping, Chef Annabelle Choi, and Chef Denise Marchessault.

Recipe from our Marketing Manager's food blog, The All Natural Cure.

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