Caramel, plum and raspberry crêpes cake

Name: Caramel, plum and raspberry crêpes cake
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)

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.

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4 people

Servings

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

Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften. 

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. 

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. 

Serve with chilled crême fraîche and any remaining plum and raspberry mixture. 