Chestnut & Candy Cap Crepes {gluten-free}

A Breakfast, Sweet post written by on January 6, 2015

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“Sometimes you make up your mind about something without knowing why, and your decision persists by the power of inertia. Every year it gets harder to change.”  ― Milan Kundera

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These are the evenings when I sit at my computer and struggle to find not enough words to fill the void among these images. Generally, I find writing to be best in the hours of morning when I am restless and avoiding dreams and mornings, but even those hours are getting more rare because I’ve failed to add more hours to my days – much like everyone else in this town. We’re all terribly busy. So we say.

One of the more familiar and depressing thing I keep telling myself when the hours evaporate is that I need to take a vacation. But then I can’t for whatever reasons and I tell myself I should work on getting more stories and recipes onto the Blog but I also know I want only the best recipes so I take ages to think of a clever thing to share and then I spend even more evenings replicating some culinary dream. So weeks, months passes and I sit on my piles of photos and ideas and no new updates and possibly too many comments to approve, sprinkled in with comments to delete. Well… you know how it goes – most of you, my readers, are food bloggers. Do non-bloggers read food blogs? I’ve practically convinced myself I am only writing and photographing for other bloggers because it feels like not that many read my recipes and maybe more people just come and gawk at my sad stories or pretty pictures – maybe both if the reader is particularly voracious. One of those readers said my font was too light and was hard to read so I ignored it because I wasn’t sure I wanted more people reading my sad stories but then I couldn’t bring myself to share a sad story so early in the year. Then, I thought I should probably just change my font color and stop thinking about my dwindling readership due to lack of timely updates – except that I am too busy. Then, I broke my 50mm lens. So it goes.

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Now it’s already the New Year and I’m certain the internet is bursting with kale recipes and other healthy fat-free low-salt high-fiber meat-free all-you-can-die-diets and that makes my stomach ache a little so I’m offering sweetened crepes. These are made with chestnut flour and candy cap mushroom. The later is in a powder form to add that ambiguous aroma of earthy maple syrup.

I remember my first encounter with the fungi – I was standing in the mushroom isle of the glorious Monterey Market in Berkeley when some aroma made me crave pancakes and chickenless waffles.  I believe the words, “I smell maple syrup,” came wafting out of my throat. It was a lucky and happy moment because I was hunting the little treasures, but I didn’t know my nose would find it before I would… and now, I can carry the smell of maple syrup around in a small Ziploc bag. If you haven’t already encountered candy cap ice cream, it’s arguably one of the more intoxicating flavor of mushrooms to hit ice cream. It’s slightly better than maple syrup because it evokes sweetness without the calories, not that this recipe or any ice cream recipe using candy cap is sugar-free. It just feels sweeter. I like to eat these with powdered sugar because it’s simple, but Italian Necci is typically served with honey and ricotta cheese. I’m sure it would also benefit from nutella.

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Chestnut Flour Crepes with Candy Cap Mushroom

1 c sifted chestnut flour (you can find them on Amazon, or at Rainbow in San Francisco)

1 TB candy cap powder (grind it fresh, using a coffee or spice grinder for optimal flavor)

1 TB sugar

1/8 ts salt

2 eggs

1 1/4 c milk

olive oil or butter to cook

powder sugar, to serve

 

+ Sift the flour, then whisk in candy cap, sugar, and salt.

+ Then, whisk in eggs, one at a time, then milk, until you get a smooth mixture. Allow to sit for 15 minutes.

+ To cook, brush olive oil or butter to keep your pan nonstick. I prefer to cook my crepes on lower heat than others because it lets me spread the batter for a thinner form. However, this generally means that you have to wait much longer in between each crepes. I cook all of them on low heat and then re-heat on medium heat right before serving.

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22 Responses to “Chestnut & Candy Cap Crepes {gluten-free}”

  1. Kathryn says:

    I’ve never used (or indeed tasted!) candy cap mushroom but I’m absolutely intrigued by the idea of its earthiness in these crepes, especially in combination with the chestnut flour. Happy new year; I hope 2015 brings you happiness and balance.

  2. Meanwhile, Exodus: Gods and Kings has been annoying people since before its release, notably when it announced an almost entirely white cast to play its Middle Eastern and African characters. “I can’t mount a film of this budget … and say that my lead actor is Mohammad so-and-so from such-and-such,” director Ridley Scott told Variety. “I’m just not going to get it financed.” This may have been an accurate reflection of the prejudices of some financiers, but it did nothing to quell public criticism. In the final cut, the white actors look ludicrous under caked-on bronzer, their inauthentically blue eyes emphasised by heavy Egyptian kohl. It only adds to the movie’s clunky, 1950s feel: it has all the puffed-up high camp of a Charlton Heston swords-and-sandals epic, without any of the fun.

  3. Oh no!! This was a total error. I will post what I actually meant to say in another comment…

  4. I became a food blogger after a couple of years of voraciously reading other food blogs, including yours, soaking up the inspiration and courage until I felt full to bursting. Many of my friends are in the same boat; they are not looking to share pieces of themselves, but only to learn from others and gain new ideas. So yes, I can certainly vouch that many non-food bloggers read food blogs. In addition, I think that sharing your ‘sad stories’ and letting others in on your vulnerability is incredibly important, and it is what makes your blog so captivating – as well as the incredible recipes. So fear not – the comments can go unread, and the font can remain ‘too light’. There are many out there who see the beauty in what you do, and will continue coming back regardless.

  5. Meghan says:

    As a food blogger, I often struggle with the same notions of sad stories and little recipes and “is this really worth it?” I can say, for one, that I have gotten more joy out of your blog than almost any other. What’s important however, is that you still find joy in posting. I have to constantly remind myself not to create for the few who may read my blog, but for myself. Do you, for you. The rest will follow through.

    And, these crepes look incredible. I’ve never heard of candy cap, but it looks and sounds incredible!

  6. Evan says:

    I am a non-blogging reader, so I know you have an audience beyond the blogging community. I always read your recipes and sometimes I even make them. Your font is very light, and it’s sometimes hard to read, but I get around that by zooming way in close and I don’t mind it so much – the light color suits the mood of the space. Perhaps I’m just a sad story lover myself. I am leaving this comment here so that you know that those of us who enjoy your work are real people, not specters, but know also that when ideas feel brittle or the pressure of a public audience gets to be too stressful, you should take the time away that you need without feeling guilty or neglectful. Nothing is more important than that. The readers will still be here when you come back.

  7. Sometimes I wish there were two more hours in the day, but I know i’d fill those up with silly distractions as well anyway! At least these crepes look absolutely delicious. beautiful photos as always 🙂 happy new year!

  8. Sophie says:

    Guilty, food blogger. I come for your recipes (and photos), but I also come to read your quotes. Sad to hear about your lens, that hurts…

  9. maya says:

    i might be wrong, but food bloggers, as such people that love to dwell in the aesthetics of food and the way it’s presented, are the first ones to appreciate the really outstanding food blogs that shine with beauty and character, like yours (sorry, don’t mean to sound like a kissass). As a food blogger that follows the same general rule, i agree with the “quality over quantity” approach and i’m sure your readers appreciate and understand this. don’t ever feel pressed to post anything that doesn’t “spark joy” (as marie kondo says)… people love your blog just for what it is. I, for one, don’t tell anyone about it out of pure selfish gluttony – i want it to be my own special secret blog that only I know about.

  10. phi, the care and precision of your recipes and photos and writing speak for themselves. i’m always overjoyed to see one of your magical recipes go up, to read the quiet words between the artful and restrained images, and i hope you don’t ever stop posting — but that you do post at your own pace, too, giving creativity room to blossom rather than to enslave it to some blogging schedule.

    i used to be a non-food-blogger reader, until i found myself reading way too many food blogs and couldn’t resist making my own.

    chestnuts and mushrooms sound just right this winter.

  11. Happy 2015, Phi! It’s so good to see you around again. And do non-bloggers read food blogs? Well I did. For almost 6 years! But then again, here I am with a food blog of my own…
    What a recipe! I’m totally intrigued by the idea of adding candy cap powder to these crepes for an earthy flavor. Thank you for the recipe and inspiration! xx

  12. Food blogger I am, and I come to your site because of its ethereal quality. I love feeling transported back in time, and the dreaminess of your images. Your writing is powerfully soft, and I love reading it. I don’t have any followers on my blog, and I don’t get any comments except for the occasional comment from my husband, sister or obligated friend. But, I keep writing and photographing because I have a story to tell, and I draw inspiration from sites like yours.

  13. Renee Kemps says:

    Love the photos & the recipe sounds amazing!

  14. I’d just like to say that I am a non-food blogger reading your blog!

    Also, I’m so intrigued by this recipe. I’ve never tried candy cap mushrooms. In fact, I did not even know that a sweet mushroom even existed. After reading your post, I want to try them one day! This recipe sounds delicious though. Maple syrup like flavor and hazelnut? That sounds like a mouthful of bliss! Thanks for sharing this recipe and enlightening me on the existence of candy cap mushrooms! I’ve learned so much simply from just reading your posts!

  15. so awesome they’re gluten free, not just food porn for the eyes ubt i can eat it too hehe

  16. I haven’t heard of or used candy caps before but they sound wonderful! I’d like to carry the smell of maple syrup around in my bag…

  17. Chef Sheilla says:

    Your stories behind the food that you shared is beyond wonderful! Amazing food photography, too!

  18. Natalia says:

    This looks so beautiful! <3

  19. Rachel says:

    These look amazing, and your photos are absolutely gorgeous.

  20. […]  These Chestnut and Candy Cape Crepes and her photos. PS: I sometimes feel the same way she […]

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