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
all purpose flour
finely milled corn flour
Greek yogurt/sour cream
sugar/sweetened condensed milk
In This Recipe
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.