I remember watching Julia Child on PBS with my Grandmother when I was little. It didn’t mean anything to me at the time, but in some way it was my introduction into the culinary world.
Last week I watched an episode of The Chew, and they were celebrating Julia Child’s 100th birthday. The dishes they made were all Julia inspired recipes. The one recipe that caught my eye was Crepes Suzette Southern Style. Chef Art Smith brought his southern culinary skills to the recipe making it with peaches and bourbon. I’ve always wanted to make crepes so I thought this was the perfect time to try. I adapted the recipe to make it booze-free and with plums. Plums are one of my favorite fruits and thought this would be a unique way to cook them. Did I mention they were on sale?
You can make the crepe batter in a blender. I whisked everything by hand since I don’t have one. Either method works. Refrigerate the batter for about an hour to let the batter settle so there aren’t any air bubbles when cooking the crepes.
Don’t let crepes intimidate you. It’s just like a pancake, only thinner. Be patient though. Your first couple of crepes might not turn out perfect the first go around. It takes practice.
Not a plum fan? You could use apples, peaches, nectarines…any fruit you’d like.
Oh yeah…butter and brown sugar makes everything nice.
The sauce only takes a few minutes to make. Simple and fast. Add a scoop of vanilla ice cream for even more goodness.
Plum Crepes with Pecans
adapted from Art Smith via The Chew
makes 4 crepes
Making crepes may sound intimidating, but it’s very similar to cooking a pancake, only thinner. The crepe batter can also be made in a blender by blending all batter ingredients together until smooth. All-purpose flour can be substituted for the whole wheat pastry flour. I find that a normal 10-inch skillet works better than a cast iron skillet.
For the Crepes:
1/2 cup 1% lowfat milk
1/2 teaspoon vanilla
1/4 cup whole wheat pastry flour
1 tablespoon sugar
For the Plum Sauce:
4 tablespoons butter
2 tablespoons brown sugar
2 medium plums, pitted and sliced
1/2 cup pecans, chopped
vanilla ice cream, for serving
For the Crepes: In a medium bowl, whisk together the egg, milk, and vanilla. Slowly add the flour and sugar, and continue whisking until smooth. Refrigerate the crepe batter for at least 1 hour.
Brush a 10-inch nonstick skillet with oil or melted butter. Heat the skillet over medium-low heat. Ladle 1/4 cup of the batter, and carefully tilt the pan to make sure the batter coats the bottom of the pan evenly. Cook for 1 to 2 minutes until set. Using a spatula, carefully flip over the crepe, and cook for 1 to 2 minutes more. Transfer to a plate. Continue ladling 1/4 cup of the batter at a time into the pan, working in batches. Stack the crepes on top of each other as you finish cooking them. There should be 4 crepes total.
For the Plum Sauce: Using the same skillet, melt the butter over medium heat. Add the brown sugar and stir until the brown sugar has melted into the butter. Add the plums and pecans, and cook until the plums are slightly softened about 2 to 3 minutes. Remove pan from heat.
To serve: Fold the crepe in half. Then fold one more time, forming a triangle. Spoon some of the plum sauce over the crepe. Serve with a scoop of vanilla ice cream.