for 4 pieces

Batter

100 g	half-white flour
1 pinch	salt
1 ¾ dl	milk
2	fresh eggs

Vanilla custard

4 dl	milk
1	vanilla pod, cut lenghtwise, seeds scratched out
2 tbsp	sugar
1 ½ tbsp	Maizena cornflour
1	fresh egg

Crêpes

clarified butter for baking

To serve

6	plums, cut into wedges
1 ½ tbsp	sugar

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.

Vanilla custard

In a pan, whisk together the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, place a sheet of cling film over the custard.

Crêpes

Heat a little clarified butter in a large non-stick frying pan. Pour approx. 1/4 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. Cook approx. 3 more crêpes with the remaining batter.

To serve

Place the vanilla custard in the centre of the crêpes, arrange the plums on top. Roll up the crêpes, sprinkle sugar over the top and caramelize using a blowtorch.

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