Plum-Stuffed Crepes

Serve these delicious Plum-Stuffed Crepes hot with tohipped cream or Crime a la Vanille for a warming dessert.

4-6

5 oz. sweet Crepe Batter U lb. sweet dark plums, stoned and chopped

1 oz. butter

1 tablespoons castor sugar ;’, teaspoon ground allspice

2 teaspoons arrowroot dissolved in

1 tablespoon water

5 tablespoons soft brown sugar

Fry the crepes according to the instruc-tions in the basic recipe and keep them warm.

In a medium-sized saucepan, combine the plums, butter, sugar and allspice together. Cover the pan and set it over moderately low heat. Cook the plums, Sweet and tasty Plum-Stuffed Crepes may be served on their oivn or with cream or Creme a la Vanille for an ideal dessert. stirring occasionally, for 8 to 10 minutes, or until they are beginning to pulp. Stir in the dissolved arrowroot and increase the heat to moderate. Cook the mixture, stirring constantly, for 3 minutes or until it is thick. Remove the pan from the heat.

Preheat the grill to moderate.

Lay the crepes out flat. Spoon equal amounts of the plum mixture on to the centre of each crepe. Roll up the crepes and place them, in one layer if possible, in a large, oblong flameproof dish. Sprinkle over the brown sugar.

Place the dish under the grill and grill the crepes for 4 to 5 minutes or until the sugar has melted and caramelized.

Remove the dish from the grill and serve immediately.

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