Table of Contents
- Decadent breakfast, brunch, or dessert
- What is compote made of?
- How to make Crepes with Spiced Plum Rum Compote
- Making Crepes
- Final Garnishes
- Recipe: Crepes with Spiced Plum Rum Compote
Decadent breakfast, brunch, or dessert
With plums in abundance as autumn approaches, there is no better time to make a batch of plum compote. It can be spread on toast, pancakes, ice cream or served with these delicious Spiced Plum Rum Compote Crepes. The plum compote recipe includes raisins and rum (a classic flavour combination) and the finished dish is garnished with thick cream and grated chocolate flakes.
What is compote made of?
Compote is a fruit sauce that originated in France. Fruit is mixed with sugar, spices and liquid such as water, wine and spirits, and then cooked for about 15 minutes until the fruit releases its juices and its structure has softened and collapsed. The remaining poaching liquid is reduced to a thick sauce and combined with the fruit again.
How to make Crepes with Spiced Plum Rum Compote
The first thing you need to do is make the crêpe batter. The crêpe batter is a simple list of ingredients. Once mixed, it needs to rest for 30 minutes before cooking. During this time you will need to start making the plum compote.
Place all the compote ingredients (except the rum) in a saucepan. Bring to the boil, cover and simmer for 15 minutes, until the fruit is softened. Remove the fruit from the sauce and continue to reduce the remaining sauce until thick and glossy.
When the sauce is nice and thick, allow it to cool a little before adding the rum. Return the plums to the saucepan and mix gently with the sauce. Put the lid back on to keep it warm while you make the crepes.
Making Crepes
Like pancakes, your first crepe is usually a flop. It’s all about the right amount of butter and the temperature of the pan. For most crepe pans or large frying pans, it’s best to keep the temperature in the middle range. Lightly butter the pan, making sure there is no excess. Pour in the batter and stir quickly to coat the whole base. This takes a bit of practice.
Final Garnishes
Thick cold cream, creme fraiche, yoghurt or ice cream can all be used as toppings along with the must-have final touch of grated chocolate.
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Recipe: Crepes with Spiced Plum Rum Compote
Crepes with Spiced Plum Rum Compote
Ingredients
Plum Compote
- 8 plums
- 1 cinnamon stick
- 1 star anise
- 2 cloves
- 2 cardamom pods
- 3 tbsp sugar
- 250ml red wine
- 80ml water
- 1 tsp orange peel
- 2 tsp raisins
- 60ml Rum
Crepes
- 240g plain flour
- 400ml milk
- 4 eggs
- 50g unsalted butter melted plus extra butter for greasing the pan
Garnish
- Cold cream ice cream or Greek yoghurt
- Grated chocolate
Instructions
- Start with the crepe batter: Sift the flour with a pinch of salt into a medium-sized bowl. Whisk the milk and eggs together. Pour egg-milk mixture in a steady stream into the flour, whisking constantly until you have a nice smooth batter. Cover and set the batter aside for 30 minutes to rest.
- Plum Compote: Cut plums in half, remove the seed, then cut each half into 3 wedges. Place inside a stovetop pot with all the other compote ingredients apart from the rum. Bring to a boil, then cover and simmer for 15 minutes.
- After this time, gently remove the plums, cover to keep warm and set aside. Return any spice pods to the stewing liquid. Bring once more to a boil then reduce down to a thick sauce. Strain to remove spice pods and once cooled a little, pour in the rum. Return the plums to the sauce and gently combine (be careful not to crush the plums down and lose all texture). Place the lid on top to keep the compote warm.
- Back to the crepes: Heat oven to 100°C.
- Melt the 50g of butter and whisk through crepe batter.
- Heat a crepe or frying pan over a medium heat. Very lightly grease with melted butter. Using a small ladle, pour batter into the pan and swirl it around so the bottom of the pan is evenly coated (for a 26cm crepe pan it should be approx 60ml batter, however you will need to test this and make adjustments). Cook the crepe for about 45 seconds on one side until golden and then using a palette knife or egg flip, flip the pancake over and cook the other side for about 30 seconds until it freckles.
- Fold the crepe in half, then in half again to create a triangular shape. Transfer to an oven tray or plate, cover with foil, and place in the oven to keep warm. Repeat this process after each crepe is finished. You should end up with 12 crepes.
- Plate up: Divide crepes between plates. Cover with spiced plum compote, add your choice of either thick cream, ice cream or yoghurt, swirling it into the compote. Garnish with grated chocolate.
