Crepes With Spicy Plum Jam

[Guest guest]

Crepes With Spicy Plum Jam

 

4 cups pitted and diced purple or red-skinned plums

3 cups sugar

1 tablespoon lemon juice

1/2 teaspoon ground all-spice

2 tablespoons brandy

2 eggs

1 teaspoon sugar

pinch salt

3/4 cup flour

3/4 cup skim milk

1 tablespoon canola oil

butter-flavor spray

powdered sugar

 

Put the plums, sugar, lemon juice, allspice and brandy

in a heavy-bottomed saucepan and bring to a boil over

medium-high heat, stirring frequently. Lower heat to

medium and cook 20 to 25 minutes or until thickened.

(It will thicken more as it cools to room

temperature.)

While the jam cools, combine the eggs, sugar and salt

with a whisk in a mixing bowl. Stir in the flour, 1/4

cup at a time. Then add the skim milk and oil.

Spray a well-seasoned 7 or 8-inch cast iron skillet or

omelet pan with butter-flavor spray. Put over medium

heat. When hot, ladle in just enough batter to cover

the bottom of the pan, about 3 tablespoons. Then tilt

the pan and swirl to cover the entire surface. (If you

pour too much in, you can pour out the excess). Cook

about 45 seconds on one side and flip over using a

spatula to help loosen. Cook about 30 seconds on the

other side.

Stack crepes on a platter, separating them with sheets

of waxed paper. Crepes can be refrigerated or frozen

if not used immediately. You should have about 12

crepes.

To serve, warm crepes if necessary and spread a

tablespoon of jam in the center of each crepe, fold

over once and sprinkle with powdered sugar. Allow 2

crepes per person. (There will be extra jam.)

Serves 6.

 

 

 

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