Decadent breakfast, brunch, or dessert
With the abundance of plums available as Autumn approaches, there is no better time to make a batch of plum compote for smothering over toast, pancakes, ice cream, or particularly these Crepes with Spiced Plum Rum Compote. Taking inspiration from the famous combination of chocolate, rum, and raisin, this plum compote recipe includes raisins and rum, and the complete dish is garnished with thick cream and grated chocolate flakes.
What is compote made of?
Compote is a fruit sauce originally from France. Fruit is mixed with sugar, spices, and liquid such as water, wine and spirits, then cooked down for around 15 minutes until the fruit releases its juices and its structure has softened and collapsed. What is left of the remaining poaching liquid is reduced down to a thick sauce and combined again with the fruit.
How to make Crepes with Spiced Plum Rum Compote
First of all, you will need to make the crepe batter. Crepe batter involves a simple list of ingredients which once combined requires 30 minutes of resting time before cooking commences. During this time is when to get started on the plum compote.
Combine all compote ingredients in a pot (except rum) bring to a boil, cover and simmer for 15 minutes until the fruit has softened. Then separate the fruit and sauce and continue to boil down the remaining sauce until thick and glossy.
Once the sauce is nice and thick, allow it to cool a bit before adding the rum. Then return plums to the pot and gently combine with the sauce. Place the lid back on top to keep it warm whilst you make the crepes.
Making Crepes
Like pancakes, the first crepe is normally a flop. It’s all about the right amount of butter and pan temperature. For most crepe pans or large frying pans, it’s best to keep the temperature around the middle range. Lightly brush the pan with a little butter but make sure no excess butter is swimming around. Then ladle in the batter and quickly swirl it around to coat the entire base. It takes a little practice but has very satisfying results.
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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Crepes with Spiced Plum Rum Compote
These Crepes with Spiced Plum Rum Compote can be served as a decadent breakfast, brunch or dessert
- Prep Time: 15 mins + resting time
- Cook Time: 30 Minutes
- Total Time: 45 Minutes + resting time
- Yield: 12 Crepes 1x
- Category: Sweet
- Method: Stove Top Cooking
- Cuisine: French Fusion
Ingredients
- 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 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.
