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.