Almond Crêpes with Plums in Thyme and Blackcurrant Syrup

Ingredients

For the plums in syrup

• 6 tbsp Bonne Maman Blackcurrant Conserve
• Juice of 1 orange
• 2 tbsp light soft brown sugar
• 1 tbsp fresh thyme leaves, tied in muslin
• 150ml (1/4 pint) red wine
• 250g (9oz) small plums, halved and stoned

For the crêpes

• 50g (2oz) butter, melted, plus extra for cooking
• 100g (3.5oz) plain flour
• 1 large egg and 1 egg yolk
• 300ml (1/2 pint) milk
• 1 tbsp caster sugar
• 150g (5oz) toasted, flaked almonds

For the filling

• 1 x 200ml tub mascarpone cheese
• 1 x 150ml carton double cream
• 1 tsp orange zest
• Icing sugar, to dust

Method

1. Simmer all the plum ingredients together for 10-12 mins or until the plums are just tender.

2. To make the crêpes, whisk together the melted butter, flour, egg and egg yolk, milk and sugar with 50ml (2fl.oz) cold water. Heat an 18-20cm (7-8in) crêpe pan and brush lightly with melted butter.

3. Sprinkle 1 tbsp flaked almonds into the crêpe pan, then pour in 50-75ml (2-3fl.oz) of the mixed batter. Tilt the pan so that the batter runs all over the surface.

4. Cook for 1 min until the underside is golden, flip over and cook for a further 1 min. Tip the crêpe onto a plate. Continue until you have used all the batter.

5. Stir together the filling ingredients, spread over the pancakes and roll up. Dust with icing sugar and serve with warm plums in syrup.

Cooks tips

1. Make the crêpes the day before and store in an airtight container. Wrap in foil and warm in a low oven for 10 mins before using.

2. The crêpes are also delicious served with blackberries. Omit the plums, use the same quantity of blackberries and simmer for 5 mins only.

3. Add a good pinch of ground nutmeg to the crêpe batter for a hint of fragrant spice.