Chestnut Crêpes With Roasted Blueberries

• 50 grams chestnut flour
• 150 milliliters almond milk
• 1/8 teaspoon nutmeg
• 1 egg
• 1/2 cup blueberries

1. Turn the oven on to 100c and place the blueberries on a small tray and in the oven whilst it heats and you make the pancakes.
2. Whisk the remaining ingredients together in a bowl and leave to sit whilst you prepare the pan.
3. Melt a tsp of coconut oil in a non-stick pan over a medium/high heat, then wipe over a piece of kitchen towel to evenly coat the bottom of the pan and remove any excess.
4. Pour in a small ladleful and quickly lift and swirl the pan to spread the batter thinly out to the edges.
5. Leave to cook for a couple of minutes, then peek underneath the edge, once golden underneath gently flip and cook the other side for another couple of minutes.
6. Keep warm on a plate in with the blueberries.
7. Once all the batter is used up, remove the blueberries from the oven and lightly man with a fork to burst out some of the lovely juices.
8. Serve right away with the blueberries and a little maple syrup.

flour, almond milk, nutmeg, egg, blueberries

Taken from food52.com/recipes/34473-chestnut-crepes-with-roasted-blueberries (may not work)