Caramel, plum and raspberry crêpes cake

Indulgent and luxurious, this caramel, plum and raspberry crêpes cake is nothing short of a showstopper - and it's deceptively easy to make. 

Brought to you by Bonne Maman

You've not truly eaten pancakes until you've had a crêpes cake!

Introducing the crêpes cake! So long lemon and sugar. You were great pancake staples, but there's a new obsession in our life and there's simply not room for you anymore. Indulgent and luxurious, this caramel, plum and raspberry pancake cake is nothing short of a showstopper - and it's deceptively easy to make. Using Bonne Maman Salted Caramel, the cake is simply garnished with caramel fruits and a few fresh sprigs of rosemary – et voilà! Take a look at the recipe from Bonne Maman below.

Ingredients

  • 30 g unsalted butter
  • 6 small firm plums (thinly sliced)
  • 4 tbsp Bonne Maman Salted Caramel
  • 1 sprig fresh rosemary
  • 100 ml pressed apple juice
  • 1 squeeze lemon juice
  • 200 g fresh raspberries
  • 10 traditional french crêpes
  • crème fraîche (to serve)

Instructions

1
Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften. 
2
Stir in the caramel, rosemary, apple juice and lemon juice. Continue to cook for a further 2-3 minutes until sticky. Remove the rosemary sprig and leave to cool a little. Gently stir in the raspberries. 
3
On a serving plate, layer up the crêpes with a little of the caramel sauce. Top the crêpe cake with a spoonful of caramel fruits and a few fresh sprigs of rosemary. 
4
Serve with chilled crême fraîche and any remaining plum and raspberry mixture. 

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