In need of some pancake day inspiration? Give this chestnut and pan-fried raspberry crepe recipe a try for a tasty twist that will be sure to excite the taste buds. If your feeling adventurous use our top tip to really give these crepes a kick.
Serves: 4
Preparation Time: 1hour 10minutes
Cooking time: 5minutes
What you’ll need:
- For the batter:
- 200g chestnut flour
- 100g wheat flour
- 4 pinches of salt
- 2 eggs
- 150ml water
- 150ml milk
- 10g butter
- For the raspberries:
- 10g butter
- 20g of caster sugar
- 3 punnets of raspberries
- 1 tbsp Crème de Framboise raspberry liqueur
- Fresh Brocciu (ricotta like cheese)
What to do:
1. Combine the flour and salt in a bowl.
2. Make a well in the centre and break in eggs.
3. Mix well then add the water and milk, stirring continuously.
4. When batter is smooth, cover with a cloth and leave for 1 hour.
5. Melt the butter in a microwave and brush a frying pan with it.
6. Pour in a small ladleful of batter.
7. Cook until the edges colour then cook for 1 minute on the other side.
8. Put on a plate and keep warm. Cook the other crepes in the same way.
9. Prepare the pan-fried raspberries. Melt the butter the caster sugar in a frying pan, add the contents of 2 punnets of raspberries and cook, shaking the pan for 1 minute.
10. Add the Crème de Framboise raspberry liqueur, stir delicately and take the pan off the heat.
11. To serve, place a dollop of Brocciu and a spoonful of cooked raspberries in the centre of each crepe, fold them and arrange on the serving dish.
12. Sprinkle the remaining raspberries on top.
Recipe by Alain Ducasse.