180g cooked whole chestnuts (I use Merchant Gourmet)
150 sugar (granulated is best)
1 teaspoon vanilla
How to make
Make the batter first to allow for resting time: whisk all the ingredients up in a bowl until lovely and smooth. Set aside for thirty minutes while you make the chestnut puree.
In a saucepan, dissolve the sugar in the water with the chestnuts and vanilla, and simmer for about thirty minutes. Put the chestnuts in a blender or food processor with a little of the syrup (add a little at a time) and blend until you have your desired consistency.
Make the pancakes by heating just a whisper of oil in a non-stick frying pan and ladle in the batter. You know the drill with pancakes. Flip if you dare.
Spread about a tablespoon of your chestnuts onto each crepe, fold, and enjoy.