Sugared Crepes “Bouquette”

Credit: Mathilde de l'Ecotais

Preparing the batter and cooking the crepes

  • 7 ounces buckwheat flour (200 g)
  • 5 1/4 ounces granulated sugar (150 g)
  • 4 whole eggs
  • 2 teaspoons fresh yeast (8 g)
  • 3/4 cup beer (lager) (21 cl)
  • 2 1/4 ounces lard (60 g)
  • 1/2 teaspoon fine salt (2 g)
  • 3 1/2 ounces Corinthian raisins (currants) (100 g)
  • lard for cooking (SQ)


  • granulated sugar (SQ)
  • light brown sugar (SQ)
  • soft brown sugar (SQ)


In Belgium and particularly in Wallonia, “boûkètes” are synonymous with festivals. The raisins are macerated in pecket, a regional liqueur distilled from juniper berries. Here is the recipe, somewhat modified. The crepe batter must be prepared 24 hours in advance.

Step 1: Preparing the batter and cooking the crepes

Mix the flour, sugar, yeast and salt in a round-bottomed mixing bowl. Thin this mixture by adding the beer little by little then the eggs one by one to obtain a smooth, homogenous batter.

Finish by adding the lard, melted and warmed. Refrigerate for 24 hours.

Before cooking, add the raisins. Cook in small non-stick frying pans lightly greased with lard, and set aside in a warm place.

Step 2: Presentation

Place the hot bouquettes on a plate alternating them slightly to form a tiled effect, and sprinkle with the different sugars.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits