For the chestnut-flour crepes:
1 cup chestnut flour
1 cup almond milk, oat milk, or milk of choice
1 egg, lightly beaten
1/3 tsp sea salt
1 Tbsp fresh parsley, finely chopped

For the garlic sautéed chanterelles:
4 cups chanterelle mushroom, brushed clean, and chopped into small pieces.
3 cloves of garlic, grated
1 Tbsp of finely chopped parsley
2 Tbsp olive oil for frying

For the chestnut-flour crepes:

1. Sift the flour into a large mixing bowl, add, salt, egg and 1/2 cup of milk. Mix well. Then gradually add the remaining milk. Finally, stir in chopped parsley.
 
2. Heat a 10” non-stick frying pan and lightly oil the base. Measure about 1/3 cup batter to make one crepe. Pour the batter into the hot pan, swirl it around to create a flat surface. Fry over medium-high heat for about 30 seconds on each side, or until golden. Keep the pancakes warm in a low oven (200F – 250F).

For the garlic sautéed chanterelles:

1. Heat the same frying pan over medium heat (use a kitchen paper towel to wipe the pan clean) and add 2 tablespoons of olive oil. When the pan is hot, add grated garlic, stir constantly until fragrant.


2. Then add the chanterelle mushrooms, and continue to stir from time to time. Add another tablespoon of olive oil, if necessary. When the mushrooms are soft (around 8-10 minutes), add salt and pepper to taste.


3. Finally, transfer the mushroom to a serving dish and sprinkle the chopped parsley over. Take the warm chestnut-flour crepes out of the oven and serve immediately with the chanterelle mushrooms.