Chestnut crêpes with cocoa ricotta and pear

Ingredients

For 1 serving

• Chestnut flour30 g
• Eggs1
• Reduced-fat milk80 ml
• Butter3 g
• Part-skim ricotta100 g
• Unsweetened cocoa powder3 g
• Honey1 teaspoon
• Pear100 g

Contains: lactose, eggs,

In season: October – February

Method

1. Sift the chestnut flour into a bowl, add the egg and pour in the milk a little at a time, whisking, until the batter is smooth; let it rest for 10 minutes.
2. Meanwhile, mix the light ricotta with the cocoa and honey until smooth; wash the pear, remove the core and slice it thinly.
3. Heat a non-stick pan over medium heat and grease it with the butter using kitchen paper; pour in half the batter and swirl to spread it thinly.
4. Cook for 1 minute per side, until the crêpe lifts easily; chestnut flour darkens quickly, so don't turn the heat up. Repeat with the rest.
5. Fill the centre of each crêpe with the cocoa ricotta and pear and fold into a square parcel.