Chestnut Crêpes with Chocolate and Chestnut Sauce

1. Infuse the milk for the crêpes with the chestnut purée by combining 50g of chestnut purée and 450ml milk in a saucepan and warming slowly on a low heat, whisking continuously. Pass the milk through a sieve and whisk again until smooth. Turn off the heat and set aside to cool.

2. Sieve the flour into a large bowl and add a pinch of salt. Make a well in the centre, add the eggs and half the milk. Whisk until you have a smooth thick batter. Add the remaining milk and whisk again. Set aside for at least 30 minutes.

3. Start on the chocolate and chestnut sauces. Fill a saucepan with some hot water and place a heatproof bowl on top. Add the chocolate and 150g of the chestnut purée to the bowl with a splash of milk. Whisk until melted and smooth.

4. Pour half of the sauce into a bowl and set aside.

5. Pour the second half into another bowl. When cool, add the kefir and mix until smooth.

6. Fry your crêpes in a non-stick pan with a drizzle of oil or a teaspoon of butter. Flip until evenly cooked on both sides. The pancake should be as thin as possible.

7. Serve the crêpes with both sauces, some slices of blood orange and some crushed roasted hazelnuts.

Tips

1. If pressed for time, you can skip the milk infusion step.

2. This sauce is a healthier alternative to store-bought chocolate spreads like Nutella.