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Chestnut, Quinoa Crêpes With Red Currants And Ricotta Cream

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1/2 cup chestnut flour

1/2 cup quinoa flour

2 large eggs

1 x pinch of salt

1 cup milk

1/4 cup water

1 tbsp melted butter

1 cup fresh ricotta cheese

1 tbsp (plus 1 tsp) cane sugar

1 x vanilla bean, seeds removed

5 1/4 oz red currants

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