This is a fabulous recipe for families who have a couple of sweet tooths people and a couple of savoury, salty types.  Everyone is happy.  It's also a great gluten-free recipe with fantastic flavour, and chestnut flour is good for you!  So think of it as a healthy food - happy, happy days.

You will need a good quality nonstick skillet, a spatula, a whisk and a couple of bowls for this recipe.

Ingredients

2 eggs (medium size)

200 g chestnut flour

250 ml full cream milk (or substitute oat milk)

Method

In a bowl, whisk the eggs to combine and set aside.

Using a sifter or sieve – sift the chestnut flour into a separate bowl.  Whisk the milk into the flour, ensuring you break up any lumps and the mix is smooth. Once incorporated, add the whisked eggs and set aside.

Gently heat a nonstick pan.  These crepes will be lovely and light if you avoid adding butter or oil to the pan.  So once the pan is warm, gently ladle mix into the pan and rotate the pan to spread the mix – or use a crepe spreader if you are lucky enough to have one. Once the mix has gone dull and thickened somewhat – flip over using a spatula to cook the other side. Once cooked, set aside on a plate.

Serve with caramelised sliced banana and caramel, or try them with cheese and mortadella.  My favourite is a simple dish with sauteed mushrooms with thyme and blobs of goat curd.  A delicious and simple one-pan dinner.  Or winner.  That’s up to you.