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Chestnut crêpes with raspberries


One of the best foodie holidays, Shrove Tuesday is the perfect time to try this crêpe recipe from the master of French cuisine, Alain Ducasse.

Simple to make but impressive to serve, it’s a perfect party dish.

Preparation time:

10 minutes

Cooking time:

15 minutes

Ingredients (serves 4):

  • 200g chestnut flour
  • 100g wheat flour
  • 4 pinches salt
  • 2 eggs
  • 150ml water
  • 150ml milk
  • 20g butter
  • 20g caster sugar
  • 3 punnets of raspberries
  • 1 tbsp Crème de Framboise raspberry liqueur
  • Fresh Brocciu (ricotta-like cheese)


Step 1: Combine the flour and salt in a bowl. Make a well in the centre and break in eggs. Mix well then add the water and milk, stirring continuously. When batter is smooth, cover with a cloth and leave for 1 hour.

Step 2: Melt butter in a microwave and brush a frying pan with it. Pour in a small ladleful of batter. Cook until the edges colour then cook for 1 minute on the other side. Put on a plate and keep warm. Cook the other crêpes in the same way.

Step 3: Melt butter with sugar in a frying pan, add two punnets of raspberries and cook for about a minute. Add the Crème de Framboise, stir and take the pan off the heat.

Step 4: Place a dollop of Brocciu and a spoonful of cooked raspberries in the centre of each crêpe, fold them and arrange on the serving dish. Sprinkle the remaining raspberries on top.

Nature by Alain Ducasse (£25, Hardie Grant Books) is available now



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