Crêpe with chestnut cream and yogurt

Method

1. To prepare the crêpes: Place the milk and egg in the Dough Shaker, close it and shake. Add the flour and salt and shake again until you obtain a light dough. Lightly grease a frying pan with oil or butter and add the dough. Spread it well until it is very thin. Once bubbles begin to form, using a spatula, turn the crêpe over. Remove the crêpe when it is golden brown on both sides. Set aside. For the chestnut cream: Score the chestnuts with a cut in the shell and place them in the Steamer Case with a tablespoon of water. Cook them in the microwave for 2 minutes at maximum power (800W), this makes it easier to remove the skin.
2. Once warm, remove the skin from the chestnuts and chop them. In the Steamer Case, place the skinless chestnuts with the apple, water and cinnamon. Cook in the microwave for 2 minutes at maximum power (800W). Blend the mixture with the help of a blender until you get a fine and uniform cream. Reserve. This cream, stored in an airtight jar, can be kept for several weeks. Insert the filling into half of each of the crêpes and fold them. Decorate with a little creamy yogurt. Nutritional characteristics: - Chestnuts belong nutritionally to the group of nuts, although they have special nutritional characteristics, since they are the lightest of the group due to their moderate contribution of carbohydrates and fats. - Roasted chestnuts are much more digestible than raw ones and, being rich in fiber, can help digestive health. - Chestnuts also stand out for their content of B complex vitamins, as well as minerals such as magnesium, potassium, iron and phosphorus.