In crepes: Use chestnut flour as a direct substitute for wheat flour in pancake recipes. Typically, use 1 cup of chestnut flour, 1 cup of milk, 2 eggs and a pinch of salt. Chestnut flour has a wonderful depth of flavour and is typically used in sweet pancakes, though it also works in savoury pancakes too.
In cakes: Chestnut flour is typically mixed with other flours in making cakes, as it does not naturally contain gluten and thus needs a binding flour such as rice flour or tapioca flour. There are, however, some cake recipes that use 100% chestnut flour, as the egg does help to bind the recipe.
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