Chestnut crêpes with pan-fried raspberries and brocciu

New recipe

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)
  • 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


Prepare the crêpe batter

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.

Cook the crêpes

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse