This recipe can make both a decadent breakfast and an indulging dessert.
Serves 4-6
Ingredients
Poached Plums
6 Genuinely Southern Forests plums
4 tbsp raw sugar
2 tbsp maple syrup
½ vanilla pod
4 cardamom pods, cracked
2 tsp rosewater
Crepes
2 pasture raised eggs
1 ½ cups milk
2 tbsp melted butter plus extra for the pan
1 cup plain flour
¼ cup hot water
½ tbsp sugar
1 tsp vanilla essence
Method
To make the poached plums, wash and cut each plum into 6 wedges, removing the pip. Sprinkle sugar onto the bottom of a large pan and place plums on top of sugar. Using a knife gently scrape the inside of the vanilla pod to remove the seeds and add the scraped seeds, pod and cardamom to plums. Cook over medium-high heat until sugar melts and plums released some of the juice. Flip the plums over and cook for 30 seconds then add rosewater and gently stir. Turn the heat off and set aside.
To make the crepes, whisk the eggs, ½ cup milk and melted butter together then sift in the flour. Whisk until you have a smooth batter. Add rest of the ingredients and whisk well. Set aside for 15 minutes.
Heat a pan over medium heat. Brush with a small amount of butter. Pour 1/3 cup of the crepe batter into the middle of the pan and swirl it in circles, so the batter covers the bottom. Cook for about 1 minute then flip to cook the other side, it should take about 30 seconds. Repeat with the rest of the batter.
To assemble the crepes, place a spoonful of custard cream in a crepe, roll it, and top with a spoonful of poached plums.
VANILLA CUSTARD CREAM
Serves 6
Ingredients:
200ml milk
25g butter
½ vanilla pod, seeds scraped
2 large pasture raised egg yolks
45g sugar
15g corn flour
500ml dollop cream
Method
To make the custard place milk, butter, vanilla pod and seeds into a small saucepan and bring to a simmer over low heat. In a heat proof bowl whisk egg yolks and sugar to a smooth paste then add corn flour and whisk until fully incorporated. Slowly pour in hot milk while whisking continuously.
Return the mixture to the saucepan and cook stirring with a wooden spoon over low heat until custard is at boiling point and has thickened. Pour the custard into a clean bowl through mesh sieve to remove any lumps. Cover with cling film and refrigerate for 2 hours.
To make the custard cream place the dollop cream into bowl of a stand mixer (ideally use fridge cold bowl) mix on low speed for 30 seconds gradually increase to full speed. Whip to hard peaks (watch closely so as not to over whip). Once you have the hard peaks add quarter of the custard and whisk, then repeat until all the custard is incorporated. Cover and refrigerate until needed. (It is best to add custard to your cream on the day you are planning to use it.)
Recipe and photo credit: Samira Damirova
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