for 4 person

Batter

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

Stewed plums

500 g	plum, quartered
1 tbsp	sugar
1 tbsp	lemon juice
2	star anise
2	cardamom pod
1	cinnamon stick

Crêpes

clarified butter for frying

To serve

500 ml

Fior di Latte ice cream

How it's done

Batter

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.

Crêpes

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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