Almond Crepes with Plums in Thyme and Blackberry Syrup
Almond Crepes with Plums in Thyme and Blackberry Syrup
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For the plums syrup

  • 6 tbsp Bonne Maman Blackberry Conserve
  • Juice of 1 orange
  • 2 tbsp light soft brown sugar
  • 1 tbsp fresh thyme leave, tied in muslin
  • 150 ml red wine
  • 250 g small plums, halved and stoned

For the crepes

  • 50 g butter, melted, plus extra for cooking
  • 100 g plain flour
  • 1 large egg and 1 egg yolk
  • 300ml milk
  • 1 tbsp caster sugar
  • 150 g toasted flaked almonds

For the filling

  • 1x 200 ml tub mascarpone cheese
  • 1 x 150 ml carton double cream
  • 1 tsp orange zest Icing sugar, to dust
  • Simmer all the plum syrup ingredients together for 10-12 minutes or until the plums are just tender.
  • To make the crepes, whisk together the melted butter, flour, egg and egg yolk, milk and sugar with 50 ml cold water. Heat 18-20 cm crepe pan and brush lightly with melted butter.
  • Sprinkle 1 tablespoon flaked almonds ino the crepe pan then pour in 50-75 ml of the mixed batter, Tilt the pan so that the batter runs all over the surface.
  • Cook for 1 minute until the underside is golden flip over and cook for a further 1 minute. Tip the crepe 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 the warm plums in syrup.