- 200 g chestnut flour
- 100 g wheat flour
- 4 pinches salt
- 2 eggs
- 150 ml water
- 150 ml milk
- 10 g butter (20 g required in total for the recipe)
- 10 g butter
- 20 g caster sugar
- 2 punnets raspberries (3 punnets required in total for the recipe)
- 1 tablespoon Crème de Framboise raspberry liqueur
- very fresh Brocciu
Combine 200 g of chestnut flour, 100 g of wheat flour and 4 pinches of salt in a bowl and stir together. Make a well in the centre and break 2 eggs into it. Mix well then pour in 150 ml of water and 150 ml of milk, stirring continuously.
When the batter is nice and smooth, cover the bowl with a cloth and leave to swell in a warm place for 1 hour.
Melt 10 g of butter (20 g required in total for the recipe) in the microwave and brush a frying pan with it.
Pour in a small ladleful of crêpe batter and spread over the whole of the frying pan. Cook until the edges of the crêpe begin to colour then toss or turn with a spatula and cook for about 1 minute on the other side.
Lay the crêpe on a plate and keep warm. Cook the other crêpes similarly.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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