In a large bowl whisk the Chestnut Flour (85 gram), Water (150 gram), and Vegetable Oil (5 gram) until you get a smooth butter.
Lightly grease an 8-inch (20cm) pan with oil (wipe off the excess oil with a kitchen towel if needed). When the pan is hot, pour one ladle of batter, twisting the pan around so that it spread evenly. Turn down the heat and cook on low for about 3 minutes.
When the edges start to get off the pan, flip off your crepe and cook it on the other side for 1 minute. Transfer to a warm plate, cover with a towel and continue with the remaining batter. You should get about 4 crepes.
Spread your desired filling on one side of the crepes, then fold them in half and then again. I added some grated dark vegan chocolate, dry coconut and a bit of vegan whipped cream. Add a drizzle of maple syrup if you want to add a bit of extra juice and sweetness.