Rice flour crêpes with peaches, amaretti biscuits and raspberries


Serves 4

  • 2 eggs
  • 3-4 Saturn peaches
  • 120 g raspberries
  • 40 g rice flour
  • 30 g corn starch 

  • 20 g superfine corn flour
  • 3 tbsp unrefined cane sugar
  • 220 ml rice milk
  • 1/4 tsp baking powder
  • 1 cardamom pod
  • 1 pinch salt
  • 1 piece of lemon peel 

  • 1/3 vanilla pod 

  • 1 tbsp acacia honey 

  • 5-6 amaretti biscuits
  • peanut oil


Open the cardamom pod, extract the seeds and grind them to a fine powder. Mix the flours, baking powder and cardamom together well in a bowl. In another bowl, beat the eggs with the salt and 1 tablespoon of sugar, add the flours and thin the batter down with the milk, preventing any lumps from forming; cover and leave to rest for at least 1 hour.

Meanwhile, wash the peaches, cut into slices and pan-fry with the remaining sugar, the open vanilla pod and the lemon peel for a few minutes until slightly caramelised. When the peaches are lukewarm, add the raspberries and crumbled amaretti biscuits.

Cook the crêpes in a small, lightly oiled frying pan, fill with the fruit and drizzle with honey to serve.

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