A oven-baked crepe that makes a great dessert any time, but especially when you don’t want to spend time in the kitchen. I love it with juicy plums and also figs. It is a close relative of one with pears and cherries.. – some slight differences in the balance of the components (more eggs, resting the dough before baking.. ) – not very important, one should experiment and set one’s preferences.
Serves 4 to 6.
- 3 eggs
- 1/2 cup granulated sugar plus 2 tablespoons
- 1/4 cup all-purpose flour
- Pinch salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 375 grams (12 ounces) blue plums
- 2 tablespoons brandy
- 2 tablespoon icing sugar
- Beat together eggs and ½ cup sugar.
- Add flour, salt, milk and vanilla and 1 tablespoon butter.
- Process until smooth.
- Allow mixture to sit for 30 minutes while marinating plums.
- Halve plums and remove pits. If plums are large, cut in quarters.
- Toss with remaining 2 tablespoons sugar and pour over brandy. Marinate for 30 minutes.
- Preheat oven to 425 F.
- Brush an 8 or 9-inch skillet or a quiche pan with remaining 1 tablespoon butter.
- Lay plums cut side down in dish pressing them close together.
- 10. Whisk egg mixture and pour over plums.
- Bake for about 15 minutes, lower heat to 375 F and bake for 15 to 20 minutes longer or until slightly puffed but still wiggly in centre.
- Sprinkle with icing sugar just before serving.
- Serve warm.