Almond Crêpes

These crêpes make a perfect dessert to end any special meal and the rich and sticky syrup gives it a real fruity kick.

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Serves 4


for the plums in syrup 
6 tbsp Bonne Maman Blackcurrant Conserve 
Juice of 1 orange 
2 tbsp light soft brown sugar
1 tbsp fresh thyme leaves, tied in muslin
150 ml (¼ pint) red wine
250 g (9 oz) small plums, halved and stoned
for the crêpes 
50 g (2 oz) melted butter, plus extra for cooking
100 g (3. oz) plain flour 
1 large egg and 1 egg yolk
300 ml (½ pint) milk
1 tbsp caster sugar
150 g (5 oz) toasted, flaked almonds 
for the filling 
200 ml tub mascarpone cheese
150 ml carton double cream 
1 tsp orange zest 
Icing sugar, to dust


Simmer all the plum ingredients together for 10–12 minutes or until the plums are just tender. 

To make the crêpes, whisk together the melted butter, flour, egg and egg yolk, milk and caster sugar with 50 ml (2 fl oz) cold water. Heat an 18–20 cm (7–8 inch) crêpe pan and brush lightly with melted butter. 

Sprinkle 1 tablespoon flaked almonds into the pan then pour in 50–60 ml (2–3 fl oz) of the mixed batter. Tilt the pan so that the batter runs all over the surface.

Cook for 1 minute until the underside is golden, flip over and cook for a further 1 minute. Tip the crêpe onto a plate. Continue until you have used all the batter. 

Stir together the filling ingredients, spread over the pancakes and roll up. Dust with icing sugar and serve with the warm plums in syrup. 



* The crêpes are also delicious served with blackberries. Omit the plums, use the same quantity of blackberries and simmer for 5 minutes only.

* Add a good pinch of ground nutmeg to the crêpe batter for a hint of fragrant spice.

* Make the crêpes the day before and store in an airtight container. Wrap in foil and warm in a low oven for 10 minutes before using.


Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.