TKTK Crepes
with Warm Plum Compote and Honey Whipped Cream- Blé
- Oeuf
- Lait
- Amandes
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
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!
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Lait
(Contient: Lait)
4 cs
Sirop d'érable
2 pièce(s)
Prune
1 pièce(s)
Miel
113 ml
Crème
(Contient: Lait)
2 g
Cannelle, moulue
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
1 pièce(s)
Citron
½ tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
0.13 cc
Sel*
6 cs
Beurre*
Ustensiles
Instructions
- 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.
