Plum crepes
Description
The recipe does not take much time. In essence, this recipe gives you two at once—a batter for crepes and a filling for crepes. I find the crepe batter whose method is described here very successful; you can wrap any filling you like in crepes made this way. In September, though, we had a huge amount of plums in the kitchen that needed using up, so we decided to make crepes with plums. See for yourselves what came of it :) The bake is ready. Serve.
Instructions
- 1
Step 1
Eggs are mixed with salt and sugar.
- 2
Step 2
Add 100 ml of milk and the flour to the eggs, mix thoroughly - there should be no lumps.
- 3
Step 3
Then add the remaining milk and vegetable oil to the batter. Mix well, and voilà—the batter for thin pancakes is ready.
- 4
Step 4
Pour a portion of batter onto a dry skillet (no oil needed—the batter already contains oil). Fry the pancakes on one side only—do not flip.
- 5
Step 5
Wash the plums and remove the pits.
- 6
Step 6
Sprinkle the plums with sugar, add a little water, place on low heat and cook.
- 7
Step 7
Bring the plums in syrup to a boil, then remove from the heat. The plum filling is ready.
- 8
Step 8
On the fried side of each pancake, arrange a small amount of the smelt without liquid (the liquid will be our sauce when serving). Fold the pancakes however you like.
- 9
Step 9
Fry the rolled crepes in a small amount of vegetable oil until golden.
- 10
Step 10
Serve the pancakes, drizzled with our plum sauce.