I got plum crazy (punny!) at the market last week and bought a few too many plums, as if such a dilemma exists. I'd been waiting for the right plum recipe to come along, and once again, Smitten Kitchen never fails to provide just what I was in search of: Crepes filled with warm plums. Mmmmm...
As they cook, the plums go from pale yellow flesh with purple skin, to golden flesh with magenta skin swimming in a coral glaze. And the hint of nutmeg is priceless. This has to be the best way to eat plums. I was also happy that I found a recipe that makes no use of the oven, since today's high in dear old Tucson was a balmy 100 degrees.
The light and airy crepes take only minutes to make, and cooked crepes can be kept stacked and wrapped in the fridge for up to two days,. In addition, the sauteed plums can be cooked ahead of time, and gently rewarmed when the time is ripe.
I still cannot get over the beautiful colors in this crepe (I admit that I added the pistachios just for the touch of green), and it is as pleasing to the taste buds as it is to the eyes (I devoured two of these in under 5 minutes. You can judge me, but you're really just jealous). This crepe will be a repeat recipe to be sure, maybe next time with peaches!
Honey Crepes with Black Plums and Mascarpone
adapted from Smitten Kitchen
yields 8 small crepes
2 tablespoons butter, melted and cooled slightly
1/2 cup milk (I used soy milk)
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey
1 pound sugar or other plums, pitted, quartered, and cut into slices
1 tablespoon unsalted butter
1 tablespoon honey
Pinch of ground cinnamon
Juice of half a lemon
1/2 cup Mascarpone
honey, if desired
Make crepes: In a bowl, combine crepe ingredients by whisking vigorously. Cover with plastic wrap and refrigerate for an hour or up to two days.
Preheat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
Prepare filling: Melt the butter in heavy, large skillet (or, the one you just used for crepes, because I’m on day 9 of a broken dishwasher and will not create additional work for myself) over moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.
Assemble: Lay a crepe on a plate. Spread about a tablespoon of mascarpone down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Enjoy.