Chestnut pancakes with raspberries and Brocciu recipe

Try something adventurous for Shrove Tuesday with these elegant chestnut pancakes from the legendary Alain Ducasse

Serves 4

• 200g chestnut flour
• 100g wheat flour
• 4 pinches salt
• 2 eggs
• 150ml water
• 150ml milk
• 2 tsp butter, melted

For the raspberry coulis

• 2 tsp butter
• 20g caster sugar
• 2 x 150g punnets raspberries
• 2 tsp crème de framboises (raspberry liqueur)
• Fresh Brocciu cheese (see tip)

1. In a bowl mix the chestnut flour, what flour and salt and make a well in the centre. Break in the eggs and mix in then pour in the water and milk, beating constantly. When the batter is smooth, cover with a clean tea towel and leave in a warm place for 1 hour.

2. Heat a frying pan until hot and brush with the melted butter. Pour a small ladle of the batter into the pan and smooth it over the whole surface of the frying pan. Cook until the edges of the pancake begin to colour then either flip the pancake, or turn it over with a spatula and cook for 1 minute each side. Put the pancake on a plate and keep warm whilst you cook the other pancakes.

3. For the raspberry coulis, melt the butter and sugar in a separate frying pan, pour in half the raspberries and cook for 1 minute. Add the crème de framboises, mix gently and remove from the heat.

4. To serve, put a small dollop of Brocciu cheese and a spoonful of raspberries in the centre of each pancake. Fold the pancakes over and scatter the remaining raspberries over.

Tip: Brocciu is a whey cheese made from goat or sheep's milk (similar to ricotta). If you cannot find it, simply replace with fromage frais.

Recipe from NATURE, simple sain et bon by Alain Ducasse. Published by Alain Ducasse Édition. UK Release – September 2011