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