Sugar Plum Crepes
 
 
Author:
Recipe type: Dessert
Ingredients
  • For the Crepes:
  • 2 tbs butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
  • ½ cup milk (fat level shouldn’t matter, but I use whole)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Two pinches of salt
  • Few gratings fresh nutmeg
  • 2 tbs honey
  • For the Plums:
  • 10 plums, pitted and cut into quarters
  • 1 tbs unsalted butter
  • 1 tbs honey
  • Pinch of ground cinnamon
  • Juice of half a lemon
  • For the Asssembly:
  • 1 cup ricotta cheese
  • 3 tbs fresh mint leaves
  • Toasted and chopped pistachios or almonds
  • Additional honey, if desired
Instructions
  1. To Make crepes: In a blender, combine crepe ingredients. Cover with plastic wrap and refrigerate for an hour.
  2. Preheat a crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour ¼ cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
  3. To Prepare filling: Melt the butter in heavy, large frypan over a moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.
  4. To Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/sugar-plums/