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Crêpes with stewed plums
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 518
  • Fat about 23g
  • Carbohydrates about 63g
  • Protein about 12g
This is needed
This is needed for 4 people
Batter
  • 100 g light spelt flour
  • 1.75 dl milk water (1/2 milk, 1/2 water)
  • 0.25 tsp salt
  • 20 g butter, melted, left to cool
  • 2 fresh eggs
Stewed plums
  • 500 g plums, quartered
  • 1 tbsp sugar
  • 2 star anise
  • 1 tbsp lemon juice
  • 2 cardamom pods
  • 1 cinnamon stick
Crêpes
  • clarified butter for frying
To serve
  • 500 ml Fior di Latte ice cream
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And that's how it's done
And that's how it's done
Batter
Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and butter, gradually pour into the well while mixing with a whisk, continue mixing until the batter is smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Stewed plums
Mix the plums, sugar, lemon juice and spices in a pan, bring to the boil. Reduce the heat, cover and simmer gently for approx. 15 mins., leave to cool.
Crêpes
Heat a little clarified butter in a non-stick frying pan. Pour approx. 1/8 of the batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and then place on a cooling rack. Make approx. 7 more crêpes with the remainder of the batter, thoroughly stirring the batter each time.
To serve
Shape the ice cream into balls, spoon on top of the crêpes along with half of the stewed plums, roll up the crêpes, serve with the rest of the stewed plums.