Ingredients Jump to Instructions ↓

  1. Ingredients Crepes 60 g (1/2 cup) plain (all-purpose) flour 2 eggs 250 ml (1 cup) skim milk oil spray 2 teaspoons caster (superfine) sugar Compote 100 g (3 1/2 oz) whole dried apricots 3 tablespoons port or Muscat 1 vanilla bean, halved 2 firm pears, peeled, cored and quartered 2 cinnamon sticks 425 g (15 oz) tin pitted prunes in syrup, drained, syrup reserved

Instructions Jump to Ingredients ↑

  1. Method : Sift the flour into a bowl and gradually add the combined eggs and milk, whisking to remove any lumps. Cover the batter with plastic wrap and leave for 30 minutes. Meanwhile, put the apricots and port in a saucepan and cook, covered, over low heat for 2-3 minutes, or until softened. Scrape the seeds from the vanilla bean and add to the pan with the pod, pear, cinnamon and prune syrup. Cover and simmer, stirring occasionally, for 4 minutes, or until the pear has softened. Add the prunes and simmer for I minute. Heat a 20 cm (8 inch) non-stick crepe pan or frying pan over medium heat. Lightly spray with oil. Pour 3 tablespoons batter into the pan and swirl evenly over the base. Cook each crepe for I minute, or until the underside is golden. Turn it over and cook the other side for 30 seconds, and remove. Keep warm and repeat to make eight crepes. Fold the crepes into triangles and sprinkle with caster sugar. Serve with the compote.


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