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Crepes with Spiced Plum Rum Compote

beige ceramic plate with Crepes with Spiced Plum Rum Compote and a bottle of prosecco
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These Crepes with Spiced Plum Rum Compote can be served as a decadent breakfast, brunch or dessert

  • Author: Justina Sullivan
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Back to the crepes: Heat oven to 100°C.
  5. Melt the 50g of butter and whisk through crepe batter.
  6. 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.
  7. 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.
  8. 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. 

Find it online: https://flaevor.com/crepes-with-spiced-plum-rum-compote/