A delicious and versatile forest-to-table crepe recipe made with cold or hot-leached acorn flour. Gluten-free, and can be made into sweet or savory crepes!
Put wet ingredients in blender (except for additional 1/4 cup milk and 1 egg that are added AFTER refrigeration). Then add dry ingredients on top, and blend for one minute.
Place blender in fridge overnight.
Remove blender from fridge, add 1/4 cup milk and 1 egg, then blend again for one minute.
Prep cooking area as detailed in article. Use ~7" pan and a 1/3 cup measuring cup for batter ladle. Heat pan to medium low heat, 3.5-4 on our stove, and allow it to get hot. Lightly butter pan. Add scoop of crepe batter and immediately lift and swirl pan to get batter to evenly coat surface of pan.
Cook each crepe just until all wet batter spots on crepe surface have disappeared (about 1 minute or less) then immediately transfer crepe to a dish that you can cover, such as a plate with another plate placed upside down on top. This holds in the moisture & heat to ensure ideal crepe texture. Stack crepes on top of each other until all crepes are done. Plate and serve immediately.
Combine dry ingredients (everything but butter) in bowl, and stir until evenly mixed.
Add butter to small saucepan over ~medium heat (4-5). Add dry ingredients and stir constantly for about 2 minutes until ingredients are hot and the pecans begin to release a toasted smell. Scrape into bowl and use as garnish in/on other crepes ingredients. We used this pecan crumble over raw, American persimmon pulp that had been strained to remove seeds.
Acorn flour crepes (sweet or savory) https://www.tyrantfarms.com/recipe-acorn-flour-crepes-sweet-or-savory/