Crepes with plum, ricotta, and honey
Description
The pastry is simple and quick to prepare. These pancakes go wonderfully with other fruits, such as peaches, nectarines, and apricots. You can prepare the pancake batter in advance, 1-2 days ahead. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Make the crepes. Melt and cool the butter. In a blender, mix all the crepe ingredients. Cover the batter with plastic wrap and refrigerate for 1 hour or up to two days.
- 2
Step 2
2. Heat a medium skillet and grease it with butter or vegetable oil. Pour 1/4 cup of batter into the skillet, tilting the pan until the batter evenly coats the bottom. Cook the crepe for about 2 minutes, until the bottom is golden brown. Carefully flip and cook the other side for 5-10 seconds. Transfer to a plate lined with paper towels. Repeat with the remaining batter.
- 3
Step 3
3. Prepare the filling. Cut plums into 4 slices (if small) or 8 slices (if large).
- 4
Step 4
4. Melt the butter in a large skillet over medium-high heat. Add the plums and cook for 2 minutes, stirring.
- 5
Step 5
5. Add honey, cinnamon, and fry for 1 minute. Squeeze juice from half a lemon over the plums and transfer them to a bowl. Cover the bowl.
- 6
Step 6
6. Place the crepe on a plate. Put a couple of spoonfuls of ricotta in the center.
- 7
Step 7
7. Add 1-2 tablespoons of warm cream. Sprinkle with cinnamon and mint if desired. Drizzle with honey if needed. Fold the edges of the crepe over each other so they slightly overlap. Sprinkle with toasted nuts and mint if desired. The crepes can be stored in the refrigerator for up to two days.