Almond crêpes

Almond crêpes with plums in thyme and blackcurrant syrup recipe from Bonne Maman.

Brought to you by Bonne Maman

 

Add a pinch of nutmeg to the almond crêpes batter for an extra warm and spicy pancake!

Ingredients

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

Instructions

1
Simmer all the plum ingredients together for 10-12 minutes, or until the plums are just tender.
2
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.
3
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.
4
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.
5
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.

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