Almond crêpes with plums recipe
Upgrade classic crêpes with a nutty twist and serve with cooked plums and mascarpone.
Top tip: make the crêpes the day before and store in an airtight container. Wrap in foil and warm in a low oven for 10 mins before using.
Ingredients
For the plums in syrup- 6 tbsp blackcurrant jam (we like Bonne Maman Blackcurrant Conserve)
- 1 orange (juice only)
- 2 tbsp light soft brown sugar
- 1 tbsp fresh thyme leaves, tied in muslin
- 150 ml red wine
- 250 g small plums, halved and stoned
- 50 g butter, melted, plus extra for cooking
- 100 g plain flour
- 1 large egg and 1 egg yolk
- 300 ml milk
- 1 tbsp caster sugar
- 150 g toasted, flaked almonds
- 1 x 200ml (6.7fl oz) tub mascarpone cheese
- 1 x 150ml (5fl oz) carton double cream
- 1 tsp orange zest
- 1 tbsp icing sugar, to dust
Details
- Cuisine: British
- Recipe Type: Pancakes
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Simmer all the plum ingredients together for 10–12 mins or until the plums are just tender.
- To make the crêpes, whisk together the melted butter, flour, egg and egg yolk, milk and sugar with 50ml (2fl oz) cold water.
- Heat an 18-20cm (7-8in) crêpe pan and brush lightly with melted butter.
- Sprinkle 1 tbsp flaked almonds into the crêpe pan, then pour in 50-75ml (2-3fl oz) of the mixed batter. Tilt the pan so that the batter runs all over the surface.
- Cook for 1 min until the underside is golden, flip over and cook for a further 1 min. Tip the crêpe onto 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 warm plums in syrup.
This recipe is courtesy of Bonne Maman.
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