Plum Soup with Stuffed Crepes
Created by Jill RoseChiboust
chiboust.com
Course: Appetizers & Soups
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 2 pounds plums, plus 6 additional plums, all quartered and pitted
- 1/4 cup honey
- water to cover plums
- lemon juice, to taste
- 1 vanilla bean
- 6 ounces flour
- 1 1/2 ounces sugar
- 2 tablespoons sugar, additional
- 3 eggs
- 3 additional eggs yolks
- 3 ounces butter, melted
- 1 1/2 cups milk, warmed
- 2 tablespoons brandy
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1 cup water, additional
Instructions
Soup: Add 2 pounds plums, honey, and water to stainless pot. Bring to boil, then lower heat to simmer for 1 hour. Let cool and adjust seasoning with lemon juice and chill.
Crepes: Blend flour, 1 1/2 ounces sugar, salt, cinnamon, cardamom, and nutmeg. In a separate bowl, combine eggs with additional yolks, add to the dry mixture, and whisk until smooth. Combine butter, milk, brandy, and whisk into egg and flour mixture. Let rest 15 minutes. Ladle 1 ounce of mixture into greased nonstick pan and cook each crepe for about 1 minute on each side until lightly browned.
Plum Compote: Simmer 1 cup water and 2 tablespoons sugar until bubbles form. Add 6 plums, simmer until softened, and allow to cool.
Final: Fill crepes with compote and tie. Pour soup into bowl and place stuffed crepe in middle.
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