- 100 g of Molino Spadoni chestnut flour
- 50 g rice flour
- 4 eggs
- 50 g of sugar
- chocolate spread
Mix the two flours and the sugar in a bowl, and then add the eggs, mixing gently with a whisk to prevent foam or lumps from forming. Put some butter in a non-stick frying pan, heat it, and pour in a small ladleful of batter, quickly spreading it with the back of the ladle. Cook for a few minutes, flip, and slide onto a plate. Proceed with the remaining crepes. Spread with chocolate spread, fold, and serve while hot, sprinkled with icing sugar.