Crispy sprout and chestnut baked crêpes recipe

Method

1. Make up the pancake batter to pack instructions. Wipe a medium nonstick frying pan with lightly oiled kitchen paper and place over a medium heat. Once hot, pour in a ladleful of batter and tip the pan from side to side to evenly coat the base. Cook for 1 min each side or until cooked through and starting to brown. Set aside on a plate and repeat to make 6 pancakes.
2. Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large frying pan over a medium heat and fry the onion for 2-3 mins until just softening. Add most of the sprouts and fry for 5 mins to soften. Stir in 200g chestnuts, the sage and most of the parsley. Cook for 2-3 mins until all the veg is very soft. Add half the white sauce and combine to make a spoonable mixture (add 1 tbsp water if very thick); season.
3. Spoon one-sixth of the mixture into the centre of each pancake. Roll to enclose and arrange in the base of a 2ltr ovenproof dish. Spoon over the remaining white sauce, spreading out across the filled pancakes. Scatter with the cheese and remaining and remaining chestnuts, sprouts and parsley, then bake for 25 mins until golden.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.