Author Notes
Thin French crepes with a filling of cooked plums with vanilla and rum , fresh white peach , a whipped Greek yogurt with condensed milk and balsamic vinegar, topped with caramelized walnuts and cinnamon —havabunga
Ingredients
- Crepes batter
-
2/3 cup
all purpose flour
-
2/3 cup
finely milled corn flour
-
2
eggs
-
1 cup
milk
-
1/3 cup
Greek yogurt/sour cream
-
2 tablespoons
sugar
-
Dash
vanilla
-
Dash
cinnamon
- Filling
-
1 cup
diced plums
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1 cup
diced peach
-
Dash
cinnamon
-
1/3 cup
crushed walnuts
-
1 tablespoon
brown sugar
-
1 cup
Greek yogurt
-
sugar/sweetened condensed milk
-
1 teaspoon
balsamic vinegar
Directions
-
In a big bow combine eggs, milk, Greek yogurt and sugar mix until combined then add the flours (you can use only all purpose white flour if you wish to) , cinnamon and vanilla. Let sit for around 10/15 min while preparing the fillings. Head a pan on medium heat ,put a little bit of oil and using a ladle make the crepes. The batter should be enough for 11/12 crepes.
-
Put the walnuts either on a heated pan with a tablespoon of sugar and cinnamon , or bake for 5/10 minutes on baking paper. For the fruit combine them in a bow and add vanilla and cinnamon. Mix the Greek yogurt with either sweetened condensed milk or sugar and balsamic vinegar.
-
To assemble add a tablespoon of the Greek yogurt on a crepe , then put some of the fruit and a little bit of the walnuts.
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