Chestnut flour crêpes with apple and cinnamon compote

Ingredients

For 1 serving

• Chestnut flour50 g
• Rice milk120 ml
• Apple1
• Cinnamonto taste
• Sunflower seeds10 g
• Sunflower oil2 g

In season: October – January

Method

1. Sift the chestnut flour into a bowl (it tends to clump) and gradually whisk in the rice drink until the batter is smooth; leave it to rest for 10 minutes.
2. Meanwhile wash and core the apple and cut it into roughly 1 cm cubes.
3. Put it in a small pan with a pinch of cinnamon and 2 tablespoons of water and cook over a medium-low heat for 8 minutes, stirring, until soft and partly broken down.
4. Heat a non-stick frying pan over a medium heat and grease it with a thin film of sunflower oil; pour in half the batter and swirl the pan to spread it thinly.
5. Cook for 1–2 minutes, until the edges lift, flip and cook for another minute; repeat with the remaining batter.
6. Fill the crêpes with the apple compote, fold them and finish with the sunflower seeds.