Crêpes with plum compote, cinnamon, lime and mint

Name: Crêpes with plum compote, cinnamon, lime and mint
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 egg (size M); 250 g Milk; 125 g Flour; 5 TABLESPOONS Sugar; 500 g Plums; 2 stem(s) Mint; 500 ml Cranberry nectar; 2 Cinnamon sticks; 3 TSP Cornstarch; 7-10 Tbsp grated peel of 2 organic limes; 1-2 TABLESPOONS Sunflower oil; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 6

1 egg (size M)
250 g Milk
125 g Flour
5 TABLESPOONS Sugar
500 g Plums
2 stem(s) Mint
500 ml Cranberry nectar
2 Cinnamon sticks
3 TSP Cornstarch
7-10 Tbsp grated peel of 2 organic limes
1-2 TABLESPOONS Sunflower oil
7-10 Tbsp Icing sugar

Directions

1
Mix egg, milk, flour and 1 tablespoon of sugar to a smooth dough. Let dough rest for 20-30 minutes.
2
Meanwhile wash the plums, dab dry, cut in half and remove stone. Wash mint, shake dry. Pluck off leaves and chop coarsely except for something to decorate. Put 4 tablespoons of sugar in a pot and caramelise.
3
Deglaze with nectar. Add cinnamon and bring to the boil. Mix starch with 2 tablespoons of water and stir into the boiling nectar. Let simmer for about 2 minutes. Remove cinnamon, stir in lime zest and chopped mint.
4
Pour the sauce over the plums and mix.
5
Heat the oil in portions in a coated pan and bake 6 golden-brown crêpes from the dough, one after the other. Roll them up into a bag and fill with plum compote. Arrange the crêpes on plates, decorate with mint and dust with icing sugar.