Chestnut crêpes

Our chestnut flour has such a rustic and enveloping scent that the gastronomic illustrator Valentina Scannapieco has chosen it for tasty chestnut c rêpes. They are simple to make and ideal to taste both stuffed (with fruit or greedy creams) and as a base to season, perhaps with bechamel, salami, mushrooms and then bake. Our lot is also crazy about it!
Fasten your aprons.
Ingredients for 4 people:
200 g of Leopoldina chestnut flour
250 ml of milk
2 eggs
Procedure :
In a bowl, sift the flour and add the milk slowly, stirring gently, avoiding the formation of lumps.
Separately, beat the eggs and incorporate them into the mixture. Cover the boule with a clean tea towel and let it rest for 30 minutes.
After the time has elapsed, heat a pan for crpes and pour a ladle of mixture. Cook both sides and repeat this step until all the mixture is finished.