Crepes with Chestnut Cream

To make the filling, in a bowl whip the 1/2 cup cream to soft peaks and gently fold in chestnut puree.

To make the crepes, in a blender, combine egg, milk, vanilla, flours, salt and oil, blend until smooth, about 1 minute, and refrigerate batter at least 30 minutes before cooking. (Note: For tender crepes, refrigerate the batter overnight.)

Warm a 10-inch steel crepe pan over medium heat. Melt 1 tsp. butter and use a paper towel to evenly coat the pan and wipe out excess butter. To test if pan is hot enough, flick a droplet of water onto the pan. It should immediately sizzle and bead around the surface. Lift pan from the heat at an angle, pour about 1/4 cup of batter into the center of pan, and quickly tilt and turn the pan in a circular motion to spread the batter evenly to edges. (Note: If batter does not cover entire surface of pan, drip additional batter into the empty spaces to completely fill the surface.) Return the pan to the heat and cook until golden underneath, about 2 minutes. With a spatula, flip the crepe over to brown the other side, about 1 minute more. Transfer to a warmed plate and cover with a clean dry cloth. Repeat with the rest of the batter to make 8 crepes.

To assemble, lay the crepes flat, spoon approximately 1 Tbs. of filling into the middle of crepe, and fold the crepe over the filling into a triangle; repeat with remaining crepes. Transfer to a plate and dust with confectioners' sugar. Serve with whipped cream.