Buckwheat crepes with squash and chestnuts

1. Beat the eggs in a small bowl.
2. In a large bowl, sift the all-purpose flour and, using a wooden spoon, mix with the buckwheat flour and half teaspoon of salt.
3. Very gradually add the milk and the water, mixing in very well so as not to form lumps.
4. Mix in the olive oil and the beaten eggs.
5. Leave the batter covered with film in the fridge for 2 hours.

Now make the filling:

1. Make a slit in the chestnuts. Boil for 20 minutes. Allow to cool a little and peel (removing the “second” skin as well. Chop roughly.
2. Chop the leek very finely and soften in a tablespoonful of olive oil in a pan. 1 minute.
3. Add the chopped squash and allow to cook on a low heat. When the squash is soft, add the chestnuts. Cook for a further minute and allow to cool.
4. In a bowl, grate the parmesan and mix well with the ricotta.
5. Add the cooled squash mixture and add salt, pepper and nutmeg.

When you are ready to make the pancakes:

1. Take the crepe batter out of the fridge and mix well.
2. Melt a little butter in a non-stick frying pan on a medium heat.
3. When the pan is hot, place a ladleful of batter in the centre of the pan.
4. Tilt the frying pan around immediately to distribute the batter evenly on the entire surface.
5. Let it cook for about a minute and as soon as it is golden, turn it over with a spatula, taking care not to break it.
6. Cook for a minute or less on the other side, until both sides are browned.
7. Make all the crepes and set aside, ready to fill.
8. When ready to serve, spread a couple of tablespoonfuls of filling onto each crepe and roll up.
9. Warm in an oven at 120ºC/250ºF