Light crêpes with prune kernel oil


  • 250 g of flour
  • 4 eggs
  • 3 dessert spoons of prune kernel oil
  • 250 ml of beer
  • 250 ml of water
  • Salt
  • 100 ml, as preferred, of rum, Grand Marnier, eau-de-vie…


  1. In a large bowl, combine the flour, eggs, beer and water. Add the prune kernel oil.
  2. Leave to rest for 2 hours.
  3. Mix again before cooking in a frying pan or electric crêpe maker.

Chef’s tip

Miniature Perles de Gascogne Chef's HatFor the food lovers, serve your crêpes warm with fruit, a scoop of vanilla ice cream and a forest fruit coulis.