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Sweet Chestnut Flour Crepes (Low Histamine)

Sweet Chestnut Flour Crepes (Low Histamine)

I’ve been dreaming of a trip to Europe lately, of an extended break as soon as my body and my bank account can handle it. But since neither is yet prepared, in lieu of springtime in Rome, I’m bringing some Italian flavor into my kitchen. The star here is chestnut flour, a mildly sweet and nutty flour made from the low histamine chestnut. These low histamine crepes are deceptively light and nutty, which makes them very versatile as either sweet or savory.

I sometimes also think of these as an unusual low histamine chicken dish, a snack-type food with a more filling gluten-free packaging than one would normally expect. The addition of glutinous rice flour makes for a more cakey crepe, but also a sturdier one, so you could add most any type of filling and it won’t fall apart. My family decided upon ricotta cheese, blueberries, and a drizzle of honey, but you could add any kind of fruit to flip this into a low histamine dessert! Alternatively, make it savory with something like pulled pesto chicken.

All the ingredients & then some!
Chestnut Flour Crepes

Chestnut Flour Crepes

Yield: 8-10
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 2 minutes

A mildly nutty, sweet gluten-free crepe filled with ricotta & berries or whatever your heart desires!


  • 2/3 cup chestnut flour
  • 1/3 cup sweet rice flour (not the same as white rice flour or brown rice flour)
  • 1½ cups oat milk (or any other milk)
  • 2 eggs (can omit, but add 1/4 cup more milk)
  • Dash of salt
  • Butter or coconut oil for the pan
  • Toppings & Fillings (see notes)


    1. Blend together your chestnut flour, sweet rice flour, milk, salt, and eggs in a large bowl until fully smooth (about 1 minute).
    2. Take out a large, flat pan and put it over your largest burner (don't use a cast iron pan). Turn the heat on medium-low and use a balled-up paper towel to smear enough oil onto your pan to coat it thoroughly, and let it heat for one minute.
    3. Once the pan is hot, hold the bowl of batter in your non-dominant hand, and using your dominant hand, ladle about 1/4 cup of batter into the center of the pan, making a circle. If your batter turns out very thin, you can also try to make crepes the traditional way. This involves immediately tilting the pan in a circular motion to spread the batter in a thin circle; the thinner, the better, but don't leave it patchy. Not all attempts will be winners, but you don't need a perfect circle to make a great crepe.
    4. Either way, cook the crepe for 2-3 minutes, then flip it as soon as the bottom is set. You'll know it's set once the edges begin to turn golden and the top is no longer glossy.
    5. Use your spatula to lift the edges of the crepe, doing this slowly to make sure it hasn't stuck to the pan. Grab your biggest spatula and very gently work it under the crepe, gingerly using your fingers to flip it over quickly. Cook the other side for another 30 seconds or until just barely done. Don't overcook it or it will dry out.
    6. Butter the pan again and repeat the process for each successive crepe, remembering to keep buttering the pan in between or the crepes will stick. Add any fillings to your crepes when they're hot, then fold them, flip them over, add final toppings, and enjoy.


Eggs: You can omit the eggs, but you'll need to add another 1/2 cup of milk to the batter, and your crepes will be much flatter & crispier but less thick.

Rice Flour: sweet rice flour is also called glutinous rice flour and is different from plain rice flour, white rice flour, or brown rice flour.

Toppings & Fillings: for a sweet crepe you can try any combination filling or topping of low histamine fruits, fresh ricotta, coconut cream, and a drizzle of honey. A delicious savory crepe could be filled with chopped chicken and an extra salty pesto sauce, or a ginger-garlic chicken with crispy kale & toasted pine nuts.

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