chestnut pancakes filled with cavolo nero, exotic mushrooms and chestnuts

1. 1 tbsp salted butter
2. 200g cavolo nero
3. 400g exotic mushrooms
4. 1tbsp thyme leaves
5. 3 garlic cloves
6. 200g shelled chestnuts
7. zest of 1 lemon
8. Salt and pepper to taste.

Ingredients:

1. 200g shelled chestnuts

1. 70 chestnut flour
2. 2 eggs
3. 80ml water
4. 1 tbsp coconut oil

directions:

1. preheat the oven to 200*
2. slice a large x along the flat side of chestnuts
3. place in a medium pan, cover with water and boil for 10 minutes.
4. then roast the chestnuts for 15 minutes on a shallow baking tray.
5. shake the baking tray a few times during roasting.
6. when done, peel as soon as they are cold enough to handle.

directions:

1. place the chestnut flour in a medium bowl and make a well in the middle, beat in the 2 egg one at a time.
2. gradually add the water, continuously whisking until the batter is smooth.
3. set a side and leave to rest for 15 minutes
4. place a frying pan on a high heat and brush with the coconut oil.
5. whisk the batter one last time before ladling into the pan, pour enough batter to thinly coat the bottom of the pan, tilt the pan to reach all the edges and create a even layer.
6. cook for a couple of minutes, the pancake should be golden brown underneath and lift easily. flip and cook reverse side
7. repeat with the remaining batter, stacking the pan cakes to keep them warm.

direction:

1. put the butter into a large non-stick pan and place over a high heat.
2. when sizzling add the cavolo nero, mushrooms, and thyme.
3. fry for 5 minutes, stirring until leaves have wilted and mushrooms are golden.
4. add the garlic and chestnuts, cook through for 1 minute.
5. remove from the heat and stir in the lemon zest.
6. season to taste
7. serve by placing the filling into the centre of the pancake and fold pancake in half.
8. enjoy!