Melt three tablespoons of the butter in a well-seasoned crepe pan or a 20-centimetre non-stick skillet.

For crepes

Blend the milk, eggs, flour, salt, and sugar in a blender until smooth. Pour in the melted butter, leaving a film of butter in the skillet, and blend until well combined.

Heat the skillet over moderately high heat until hot but not smoking. Half fill a 1/4 cup measure with batter and, holding the skillet off the heat, pour in the batter, immediately swirling and tilting the skillet to create a thin, even layer. Return the skillet to heat and cook until crepe is golden around the edges and dry in the centre. This should take about 45 seconds.

Flip the crepe carefully and cook until golden, about 15 seconds more.

Using the remaining butter, make more crepes with the batter, stacking them as cooked.

For orange cream

Put the cream in a bowl and grate the zest from the orange into the bowl so the oils from the orange spray into the cream. Whip the cream to soft peak.

Fold the warm crepes into triangles and put on a plate.

Arrange five chestnuts on the plate with a little syrup and a scoop of cream. Finish with a shake of icing sugar.