Acorn flour: recipes, buy, make

Here are 3 recipes I came up with for ACORN FLOUR, enjoy!

Buy the acorn flour from Sue, in Martinez:

How to make yourself:

Acorn Crepes

Ingredients – Veggies:

3 cups diced/sliced veggies (thin, about 1/8- to 1/4-inch wide)

I used: 1 cup sliced butternut squash, 1 cup diced red bell peppers, 1 cup sliced carrots

2 Tbls quail bush leaves, torn to small pieces (used instead of salt)

1 Tbls fresh oregano leaves

1 Tbls torn chives, about 1/4-inch long

Ingredients – Batter:

3 eggs

2 cups half and half milk

1/3 cup acorn flour

1/4 tsp sea salt



1) Cook the veggies and herbs in the oven at 400 degrees until soft, about 10-15 minutes. (I used a small counter-top toaster oven, with steam.)

2) Stir well, and cook more until desired doneness. Cover, set aside, keep warm.


1) Mix all ingredients well, and let sit for 5 minutes (to allow bubbles to evaporate and the flour to absorb some liquid).

2) Heat skillet to medium (non-stick, or seasoned cast iron is best).

3) If needed melt and spread butter or oil to lightly cover the bottom of the pan.

4) Pour enough batter in the pan to just cover the bottom (about 1/3 cup).

5) Cook until set and toasted, about 2-3 minutes.

6) Flip and repeat.

7) Continue with rest of the batter, stack the cooked crepes on top of each other on serving plate.

8) Serve warm or cold with cooked veggies.


– My regular crepe batter is 3-2-1: 3 eggs, 2 cups milk and 1 cup (wheat) flour. I noticed that the acorn flour is heavy and requires less. I used a 1/3 cup of acorn flour, and that amount was just right. The amount of flour you need will depend on the type of milk you use, and the moisture content in the acorn flour.

– Add cinnamon and or vanilla if making sweet crepes (serving with fruit).

– Make the crepes and or veggies 1-3 days ahead. Store in freezer in zip-top freezer bag up to 3 months, allow to thaw before using.

– Other veggies to use: spinach, kale, onions, garlic, etc.

Recipe by Joni Sare, 10/18/14, Middlebrook Center Acorn Workshop

Acorn Veggie Fritters

The veggies:

2 cups thinly sliced julienned veggies (sliced to thin match sticks)

I used: butternut squash

Egg batter:

3 eggs

1/2 cup half and half milk

1/4 cup acorn flour

1/4 tsp sea salt


1) Saute the veggies in a skillet on medium heat until soft, about 8 minutes, stir often. (oil/fat is optional)

2) Add the batter, mix well and flip often in order to drive out the moisture in the batter.

3) When batter is dry, do not disturb for 3-5 minutes in order for the bottom to become a bit crusty. Flip all, and let cook until crusty, about 3-5 minutes.


– For the egg batter: I used the last 1 cup of the crepe batter that had quite a bit of the acorn flour at the bottom of the bowl, so the batter had thickened, similar to a pancake batter.

– If scorching occurs (burning), the pan is too hot. Solution: turn down the heat.

– Serve with yogurt, cottage cheese, or similar.

– Other veggies to use: red bell pepper, carrots, spinach, kale, onions, garlic, etc.

Recipe by Joni Sare, 10/18/14, Middlebrook Center Acorn Workshop

Acorn Spoon Bread

2 cups half and half milk


1 cup acorn flour


4 Tbls butter, unsalted

1 tsp sea salt


4 egg yolks, blended


4 egg whites, whipped until dry, not too stiff


1) Pre-heat oven to 350 degrees.

2) Heat milk in double boiler until just about simmering.

3) Turn off the heat and add the flour, blend well, mash with the backside of a spoon or rubber spatula.

4) Add the butter and salt, blend well.

5) Add the egg yolks, blend well.

6) Fold in the whipped egg whites.

7) Pour into buttered 9×9 baking pan and bake for 30 minutes, or until set (until the internal temp is 160 degrees).


– Add cinnamon, nutmeg, and or clove.

– Add vanilla or almond extract.

– Use half acorn flour and half almond meal.

Recipe by Joni Sare, 10/18/14, Middlebrook Center Acorn Workshop

You can also see the recipes here, on the Middlebrook Garden website: