Method:

In a large bowl beat the eggs then add the chestnut flour & salt whisking until there are no lumps. Slowly add the olive oil & water in a steady stream & keep mixing until a smooth, runny batter is achieved. Place the mixture in the refrigerator to rest for 1 hour.

Mix the ricotta, icing sugar & chestnuts together & keep in the refrigerator until required.

Heat a 22cm non-stick pan, grease with butter & ladle enough batter into the hot pan to lightly cover the base. Once it starts to bubble through, flip the crepe gently to cook the other side. Repeat until all the batter has been cooked.

Cut each crepe in half, place a large spoon of ricotta on each half & roll into a cone shape. Sprinkle with the praline & serve.

For the Nut Praline:

Preheat oven to 180ºC.

Roast the nuts for 10 minutes or until golden brown. Remove the skins from the hazelnuts by rubbing in a tea towel then set aside with the walnuts to cool.

In a saucepan, combine the sugar, water, corn syrup & butter. Cook over a medium heat until the mixture is a light caramel colour. Remove from the heat & whisk in the baking powder & salt. Stir in the nuts then quickly spread the mixture onto a non-stick baking tray & set aside to cool completely.

Grind in a mortar & pestle or food processor & store in an airtight container.

Note:   The crepes can be refrigerated for two days then reheated in the microwave before filling & serving.