Sift the two types of flour into a large bowl and then add the salt and the sugar. Form a well in the centre and then add the eggs. Add the milk a little at a time and mix well to prevent any lumps forming.
Melt the butter and add to the bowl. Transfer to the fridge and allow to rest for an hour.
Heat a non-stick frying pan and add a little sunflower oil. Add a ladleful of crêpe batter and then tilt the pan from one side to the other to spread the batter across the base. Cook until golden and then turn the crêpe over and cook the other side.
Heat a second frying pan and add the caster sugar. Melt without stirring to form a caramel. Add the flaked almonds and mix well. Spread this mixture on to a lined baking tray and chill.
Spread a little chestnut cream on to each crêpe and then roll up tightly. Cut the crêpe roll into pieces and sprinkle with pieces of nougatine to serve.
«Try adding some fresh pear to this recipe - the flavours work very well together.»