Crepes with Plum, Ricotta and Honey
by Editorial Staff
Recipe for making French pancakes with plums, nutmeg, cinnamon, honey, ricotta and mint leaves.
Cook: 30 mins
Servings: 8
Ingredients
- Butter – 2 Tbsp. spoons
- Large eggs – 2 Pieces
- Salt – 2 Pinches
- Nutmeg – 2-3 Pinch
- Honey – 2 Art. spoons
- Drain – 450 Grams
- Butter – 1 tablespoon. spoon (plum)
- Honey – 1 Art. spoon (plum)
- Ground cinnamon – 1 Pinch (plum)
- Lemon, juice – 1/2 Piece (plum)
- Ricotta Cheese – 1 Glass (optional)
- Fresh mint leaves – 3 Tbsp. spoons (optional)
- Toasted and shredded pistachios or almonds – To taste (optional)
- Honey – To taste (optional) optional)
Directions
- Make pancakes. Melt and cool the butter. In a blender, combine all the pancake ingredients. Cover the dough with plastic wrap and refrigerate for 1 hour or up to two days.
- Heat in a medium skillet, brush with butter or vegetable oil. Pour 1/4 cup dough into the pan, shaking it until the dough evenly covers the entire bottom of the pan. Cook the crepe for about 2 minutes until the bottom is golden brown. Turn gently and cook on the other side for 5-10 seconds. Place on a lined dish with paper towels. Repeat with the rest of the test.
- Make the filling. Cut the plums into 4 (if small) or 8 (if large) slices.
- Melt butter in a large skillet over medium-high heat. Add plums and fry for 2 minutes, stirring occasionally.
-
Add honey, cinnamon and fry for 1 minute. Squeeze the juice from half a lemon on top of the plums and transfer to a bowl. Cover the bowl.
- Place the crepe on a plate. Place a couple of spoonfuls of ricotta in the center.
- Add 1-2 tablespoons of warm plums. Sprinkle with cinnamon and mint as desired. Drizzle with honey if necessary. Join the sides of the crepe over each other so that they overlap slightly.
- Sprinkle with toasted nuts and mint if desired. Pancakes can be refrigerated for up to two days.
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