Almond crêpes with plums recipe

Recipes

0 Comments
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
  • 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
  • 5.3 fl oz red wine
  • 8.8 oz small plums, halved and stoned
  • 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
  • 0.6 cup red wine
  • 8.8 oz small plums, halved and stoned
For the crêpes
  • 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
  • 1.8 oz butter, melted, plus extra for cooking
  • 3.5 oz plain flour
  • 1 large egg and 1 egg yolk
  • 10.6 fl oz milk
  • 1 tbsp caster sugar
  • 5.3 oz toasted, flaked almonds
  • 1.8 oz butter, melted, plus extra for cooking
  • 3.5 oz plain flour
  • 1 large egg and 1 egg yolk
  • 1.3 cups milk
  • 1 tbsp caster sugar
  • 5.3 oz toasted, flaked almonds
For the filling
  • 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
  • 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
  • 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

  1. Simmer all the plum ingredients together for 10–12 mins or until the plums are just tender.
  2. To make the crêpes, whisk together the melted butter, flour, egg and egg yolk, milk and sugar with 50ml (2fl oz) cold water.
  3. Heat an 18-20cm (7-8in) crêpe pan and brush lightly with melted butter.
  4. 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.
  5. 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.
  6. 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.

You might also like:

Buttermilk drop pancakes

Classic crêpes

Crêpes Suzette

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.