Inspired by the almond flour recipes in my copy of Everyday Grain-Free Gourmet by Jenny Lass and Jodi Badger, I decided to try making "walnut flour" crepes for a California walnut food blogger challenge, and fill them with fresh raspberries, crunchy candied walnuts and maple creme fraiche. I'm happy to report they were a raging success. My husband ate 4 of them. :) Gluten-Free California Walnut Crepes with Raspberries, Candied Walnuts & Maple Creme Fraiche [caption id="attachment_3041" align="aligncenter" width="400" caption="Gluten-Free California Walnut Crepes with Raspberries, Candied Walnuts and Maple Creme Fraiche"] [/caption] Walnut flour: The night before, toast your California walnuts lightly. Once cooled, place nuts into a freezer-safe bag and freeze overnight. Freezing helps the nuts retain structure so you don't end up with walnut butter. The next morning, pulse walnuts in food processor a handful at a time, adding granulated sugar as necessary to get rid of excess moisture, I added about 2 tsp per handful of walnuts. Pulse until you get about 1/2 cup of coarse walnut meal, like this: [caption id="attachment_3042" align="aligncenter" width="400" caption="Walnut meal - any further pulsing than this and you'll end up with walnut butter. "] [/caption] Maple Creme Fraiche Also the night before, combine 1/2 cup sour cream (I used 5% fat), 1/2 cup whipping cream (the real deal - 35%), and 1/4 cup maple syrup in a glass jar. Shake, and leave on the counter overnight to thicken. Candied Walnuts I knew the crepes could use some crunch, so in the morning made this easy Canadian Living Candied Walnuts recipe, which uses a hints of cinnamon and cayenne for an earthy kick. Gluten-Free Walnut Crepes 5 eggs 3/4 cups Walnut Flour 2 tbsp water 2 tsp raw honey pinch of salt unsalted butter, for frying Filling: Fresh raspberries Candied Walnuts Maple Creme Fraiche Maple syrup, optional In bowl, whisk together first 5 ingredients. Set in fridge for 15 minutes to thicken. Heat 1 tsp of butter in crepe pan on medium-low. Whisk walnut crepe batter again, then pour 3 to 4 tbsp of batter into the pan and swirl around so batter spreads evenly to the edges. When the edges are cooked and you smell toasty walnuts (about 2 minutes), flip. I found it easiest to lift a corner with my fingers and slide the spatula underneath. Cook for another 30 seconds on the other side, and set aside on a plate. [caption id="attachment_3043" align="aligncenter" width="397" caption="Fliparoo!"] [/caption] Repeat, adding a little butter to the pan and whisking batter before every new crepe to ensure walnut flour is evenly distributed. Separate crepes with parchment paper, until your batter is gone. Filling: Set one walnut crepe on a plate. On one-third of the crepe, add fresh raspberries: Crunchy candied California walnuts: Thick, delicious Maple Creme Fraiche: Fold the long end of the crepe over the filling, and roll the crepe so it's seam-side down. Repeat. Drizzle with a little maple syrup if you want, but I found this step unecessary in the end. The maple creme fraiche and candied walnuts made the dish sweet enough for me. Serve with delight to family & friends. These are SO GOOD! Have you ever used a nut flour in place of wheat flour?