Crêpes with plum compote
easy
60 mins
60 mins
Ingredients
- 10 g Butter or margarine
- 1/4 l Milk
- 2 Eggs (size M)
- 1 pinch Salt and sugar
- 100 g Flour
- 1 glass (680 ml) Plums
- 1/2 Vanilla pod
- 1 untreated lemon
- 1 Cinnamon stick
- 1 TABLESPOON Cornstarch
- 50 g Bark chocolate
- 2 Egg Yolk
- 2 TABLESPOONS Sugar
- 200 g Mascarpone (Italian cream cheese)
- 3 TABLESPOONS Almond liqueur
- 3 TABLESPOONS Oil
- 4 small macaroons
- 7-10 Tbsp Mint
Directions
- 1
Melt the fat in a small pot. Mix milk, eggs, liquid fat, salt and sugar with the whisk of the hand mixer. Stir in flour by the spoonful. Cover the dough and let it swell for about 30 minutes.
- 2
In the meantime, place the plums in a pot with the juice. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Add the pod and pulp to the plums. Peel the lemon peel spirally thin and add it together with the cinnamon stick.
- 3
Bring to the boil over medium heat. Stir starch with a little cold water until smooth. Stir into the plum compote and bring to the boil again briefly. Remove vanilla pod, cinnamon stick and lemon spiral.
- 4
Let the compote cool down. Coarsely chop the bark chocolate. Beat egg yolk and sugar until creamy. Stir in mascarpone and almond liqueur. Fold chocolate, except for 1 tablespoon for garnishing, into the cream.
- 5
Heat the oil in portions and bake 4 crêpes in it. Place the crêpes on plates, fold them half over and spread plum compote evenly on top. Fold the crêpes over again to make quarters.
- 6
Pour the mascarpone cream over it, sprinkle the remaining bark chocolate over it. Decorate the crépes with the macaroons and mint leaves.
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