Crêpes with Walnut Pesto and Plum Compote Sangria
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 crepes or pancakes
- Pesto :
- 50 g chocolate, white (rated)
- 50 g walnuts, or other nuts
- 100 ml oil, (nut oil)
- 0.5 ½ lemon (zest and juice)
- Plum (s) compote:
- 500 g plums or plums
- 50 grams sugar
- 50 ml wine, red, strong
- 30 ml port or sherry
- 1 orange (s), (zest and juice)
- Lemon peel
- 1 packet vanilla sugar, or pulp half a vanilla pod
- some cinnamon, whole
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- First prepare the walnut pesto and plum compote.
- Gently roast walnuts in a pan without fat. Then the nuts can be peeled easily and have a fine aroma. Then chop the nuts and mix them with the rest of the ingredients.
- For the plum compote, wash, halve and stone the fruit. Bring the sugar to the boil with a little water in a saucepan and when the liquid has evaporated, caramelize until golden yellow. Deglaze with the wine and orange juice. Add the fruits and the cinnamon bark with the vanilla and reduce in pieces. Mix the cornstarch with a little cold water until smooth. Stir into the compote and simmer for 2 minutes and then let it steep for several hours.
- Then bake the crêpes or pancakes according to your own recipe, roll or fold them on the plate. Drizzle generously with the nut pesto and serve with the compote.
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