Layered crepes with chestnuts, pears and walnuts

1. In a bowl, pour 100 g of wheat flour and 50 g of chestnut flour. Make a hole in the flour and break in 2 eggs. Mix and add 25 cl of chestnut milk and 2 tablespoons of walnut oil. Cover and set aside in the fridge for 1 hour.

2. Chop up 10 walnuts. Combine 200 g of vanilla chestnut cream and sheep yoghurt in a bowl. Incorporate the walnuts.

3. Peel 2 ripen pears and cut the flesh into small elongated pieces, squeeze lemon over it and set aside in the fridge.

4. Spread the dough by adding chestnut milk. Heat a pan with a drizzle of olive oil and cook the crepes.

5. Place 1 crepe on a plate, spread the cream. Cover with another crepe and place a few pieces of pears on top. Take another crepe and spread cream, top with a crepe and then a peas.

6. Continue until you obtain a thickness of about 5cm. Finish with 1 crepe without filling and leave for 30 minutes at room temperature.

Photo credit : Sucré Salé