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Almond Crepes with Plums in Thyme and Blackberry Syrup
Almond Crepes with Plums in Thyme and Blackberry Syrup
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Breakfast / Brunch Recipes of the month
Ingredients

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
Method
  • 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.
Made with
Blackberry
Our Blackberry Conserve rings true for a one-of-a-kind bold fruit tang.