Caramel, plum & raspberry crêpe cake recipe
Try this irresistible caramel, plum and raspberry showstopper crêpe cake. It’s perfect simply garnished with caramel fruits and a few fresh sprigs of rosemary – et voilà! It uses shop-bought crêpes but if you want to make your own, take a look at this walnut cream crêpes with chocolate sauce recipe. You could also try the same mixture with sliced banana and cinnamon to replace the plums, berries and rosemary.
Recipe and image courtesy of Bonne Maman.
Ingredients
- 30 g unsalted butter
- 6 small firm plums, thinly sliced
- 4 tbsp salted caramel sauce
- 1 spring fresh rosemary
- 100 ml pressed apple juice
- 1 squeeze of lemon juice
- 200 g fresh raspberries
- 10 traditional French crêpes
- 300 ml crème fraîche, to serve
Details
- Cuisine: British
- Recipe Type: Crêpes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften.
- Stir in the caramel, rosemary, apple juice and lemon juice. Continue to cook for a further 2-3 minutes until sticky. Remove the rosemary sprig and leave to cool a little. Gently stir in the raspberries.
- On a serving plate, layer up the crêpes with a little of the caramel sauce. Top the crêpe cake with a spoonful of caramel fruits and a few fresh sprigs of rosemary.
- Serve with chilled crème fraîche and any remaining plum and raspberry mixture.
You might also like:
Walnut cream crêpes with chocolate sauce