- Place the milk and 50g Merchant Gourmet Chestnut Purée into a saucepan and warm gently, whisking continuously until smooth. Pass through a sieve if needed and leave to cool.
- Sift the flour and salt into a large bowl and make a well in the centre.
- Add the eggs and half of the chestnut milk and whisk until smooth.
- Gradually whisk in the remaining milk until you have a smooth batter.
- Leave to rest for at least 30 minutes.
- Meanwhile, place the chocolate, 150g Merchant Gourmet Chestnut Purée and a splash of milk into a heatproof bowl set over simmering water.
- Stir until melted, smooth and glossy.
- Spoon half of the mixture into a serving bowl and set aside.
- Leave the remaining half to cool slightly, then stir through the kefir yoghurt until smooth. Set aside.
- Heat a lightly oiled non-stick frying pan over a medium heat.
- Cook the crêpes one at a time, turning once golden and cooked through. Keep them as thin as possible.
- Fold or roll the pancakes onto serving plates.
- Serve with the warm chocolate and chestnut sauce, the whipped chestnut cream, blood orange slices and roasted hazelnuts.
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