Raspberry Pistachio Crêpes

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

What better excuse to have a dessert wine than as an accompaniment to pistachios and raspberries—both born for Sémillon or even Sauvignon sweet wines.

Use chopped strawberries, if you wish, in place of the raspberries.


  • 4 ounces toasted unsalted pistachios
  • 1 tablespoon sugar
  • 6 tablespoons Simple Syrup
  • 1 teaspoon chopped orange zest
  • 12 Crêpes
  • ¼ cup light rum
  • cups freshly squeezed orange juice
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt
  • 2 ounces (½ stick) sweet butter
  • 2 cups raspberries

A 12-inch sauté pan


Preheat the oven to 350 degrees.

Place the pistachios and sugar in a food processor fitted with the metal blade. Grind them finely. Transfer the ground pistachios to a small bowl and mix them with 3 tablespoons of the simple syrup and the orange zest to form a paste.

Put about 2 teaspoons of the pistachio paste on each crêpe, 1 inch from the edge. Roll the crêpes up, tucking the ends in as you go. “Glue” the end of each crêpe to its underside with a little of the pistachio paste. Set aside.

Heat the rúm, orange juice, lemon juice, the remaining 3 tablespoons of simple syrup, and salt in a large sauté pan over medium-high heat. Place the crêpes, seam side down, in the pan. Cook them for 1 minute, gently turn them over, and cook them for another 30 seconds. They should just be warmed through.

Carefully put 2 crêpes on each plate. Return the pan to the burner and increase the heat to high. Add the butter and cook the sauce until it begins to thicken. Remove the pan from the heat, gently mix in the raspberries, and pour the sauce over the crêpes.

Serve immediately.