Crêpes Françaises
Serves 2 | with Warm Plum Compote and Honey Whipped Cream
The slightly more sophisticated (but just as delicious) version of pancakes, crêpes are perfect for when you feel like stepping up your weekend brunch game. They're smothered in a warm cinnamon plum compote and lightly-sweetened honey whipped cream for a truly delectable bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
2 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
4 tbsp
Maple Syrup
2 unit(s)
Stone Fruit
1 unit(s)
Honey
113 mL
Cream
(Contains Milk)
1 tsp
Ground Cinnamon
1 unit(s)
Lemon
½ cup
White Sugar
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
0.13 tsp
Salt*
6 tbsp
Butter*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Melt 2 tbsp butter in a small, microwaveable bowl or in a small pot over low heat.Whisk together 3/4 cup flour, 1 tbsp white sugar and 1/8 tsp salt in a large bowl. Whisk in 1/2 cup milk, eggs and melted butter until combined. Whisk in 1/2 cup water until smooth. (NOTE: The batter will be very thin.) Set aside.Halve, pit, then cut plum into 1/4-inch pieces. Zest, then juice lemon.
Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add plums, 1 tbsp lemon juice, 1/2 tsp cinnamon, 2 tbsp sugar and 2 tbsp water. Bring to a simmer.Simmer, stirring often, until plums are tender and slightly reduced, 4-6 min.Remove the pot from heat, then cover to keep warm.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Tilt the pan up on an angle, then scoop 1/3 cup batter into the lower half of the pan. Immediately move the pan in a circular motion to spread batter until it evenly covers the bottom of the pan. Cook until crepe begins to brown and the edges start to peel off easily, 1-2 min. Flip crepe with a spatula, then continue to cook for another 30 sec-1 min. Transfer crepe to a plate, then repeat with 1/2 tbsp butter and 1/3 cup batter until all batter is used.
Carefully wipe the pan clean with paper towels, then reheat over medium. When hot, add almonds to the dry pan. Toast, stirring frequently, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Add cream, lemon zest and honey to another large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min. To serve, fold each crepe half, then fold in half again to create a triangle. Top with whipped cream, plum compote and toasted almonds.Drizzle maple syrup over top, if desired.