Serve with Chestnut Espresso Caramel-Swirl Ice Cream. Store, refrigerated in sealed plastic bags, up to one week.
Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.