These crêpes make a perfect light dessert to ned any special meal and the rich and sticky syrup gives it a real fruity kick.
Extravagant, fruity crêpes make a perfect light dessert
Preparation Time: 20 minutes; Cooking time: 20 minutes
Ingredients:
For the plums in syrup:
6 tbsp Bonne Maman Blackcurrant ConserveJuice of 1 orange2 level tbsp light soft brown sugar
A teaspoon of fresh thyme leaves, tied in muslin150ml red wine
250g small plums, halved and stoned
For the crêpes:
150g toasted, flaked almonds
Batter:
50g melted butter, plus extra for cooking100g plain flour1 large egg and 1 egg yolk300ml milk
1 tbsp caster sugar
For the filling:
200ml mascarpone cheese150ml double cream1 level tsp orange zest
Icing sugar, to dust
Method:
- Simmer all the plum ingredients together for 10-12min or until the plums are just tender.
- Whisk together the batter ingredients with 50ml cold water. Heat an 18-20cm crepe pan and brush lightly with melted butter.
- Sprinkle 1tbsp almonds into the pan then pour in 50-60ml of batter. Tilt the pan so that the batter runs all over the surface.
- Cook for 1min until the underside is golden, flip over and cook for a further 1min. Tip on to a plate. Continue until you have used all the batter.
- Stir together the filling ingredients, spread over the pancakes and roll up. Dust with icing sugar and serve with the warm plums.
Bonne Maman Blackcurrant Conserve is available from Waitrose, Tesco, Sainsbury, Morrisons, Asda, Booths, the Cooperative and Ocado. RRP £2.29
Recipe from : Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.
Tagged in Pancakes