Crêpes with stewed plums

Crêpes with stewed plums

Total: 1 hr 10 Min. | Active: 40 Min.
Nutritional value / person: 518 kcal
, Fat: 23 g
, Carbohydrate: 63 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100g light spelt flour
¼tsp salt
1 ¾dl milk water (1/2 milk, 1/2 water)
2 fresh eggs
20g butter, melted, left to cool

Stewed plums

500g plums, quartered
1tbsp sugar
1tbsp lemon juice
2 star anise
2 cardamom pods
1 cinnamon stick


clarified butter for frying

To serve

500ml Fior di Latte ice cream
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How it's done


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.


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.

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