Crêpes with Chestnut Cream and Apple Puree

For the crêpes with chestnut cream and apple puree, beat the eggs with the sifted flour, sugar and milk until creamy. Let the dough swell for 30 minutes. Heat the crêpes in a frying pan. Soak a piece of kitchen paper with oil and spread the hot crêpes thinly with a spatula.

Bake the crêpes briefly, turn them with a spatula and bake them again. Spread the baked crêpes with apple puree and chestnut cream, fold twice and serve hot.

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