Add a pinch of nutmeg to the almond crêpes batter for an extra warm and spicy pancake!
Almond crêpes with plums in thyme and blackcurrant syrup recipe from Bonne Maman.
Brought to you by Bonne Maman
For the plums in syrup
- 6 tbsp Bonne Maman Blackcurrant Conserve
- 1 juice of an orange
- 2 tbsp light soft brown sugar
- 1 tbsp fresh thyme leaves, tied in muslin
- 150 ml red wine
- 250 g small plums, halved and stoned
For the crêpes
- 150 g flaked almonds, toasted
- 50 g melted butter, plus extra for cooking
- 100 g plain flour
- 1 large free-range egg
- 1 free-range egg yolk
- 1 tbsp caster sugar
- 300 ml milk
For the filling
- 200 ml tub of mascarpone cheese
- 150 ml pot double cream
- 1 tsp grated orange zest
- icing sugar, to dust
Simmer all the plum ingredients together for 10-12 minutes, or until the plums are just tender.
To make the crêpes, whisk together the melted butter, flour, egg and egg yolk, milk and sugar with 50ml (2fl oz) cold water. Heat an 18-20cm (7-8in) crêpe pan and brush lightly with melted butter.
Sprinkle 1 tbsp flaked almonds into the crêpe pan, then pour in 50-75ml (2-3fl oz) 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, then flip over and cook for a further minute. Tip the crêpe onto a plate. Continue until you have used all the batter.
Stir together the filling ingredients, then spread over the pancakes and roll up. Dust with icing sugar and serve with the warm plums in syrup.