• Plum Crazy - 02

    From Dave Drum@1:3634/12 to All on Wed Aug 24 09:41:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rye Crepes w/Black Plum Flambee
    Categories: Breads, Fruits, Citrus, Booze
    Yield: 3 servings

    MMMMM---------------------------CREPES--------------------------------
    1 c Dark rye flour
    1/4 ts Kosher salt
    2 lg Eggs
    1 c Whole milk
    2 tb Unsalted melted butter
    Grapeseed oil or clarified
    - butter; for greasing

    MMMMM---------------------------PLUMS--------------------------------
    1 lb Black plums, preferably
    - Italian or sugar plums
    1/2 c Sugar
    2 tb Fresh lemon juice
    1/4 c Vieille Prune or other plum
    - brandy or eau-de-vie

    PREPARE THE CREPE BATTER: In a medium bowl, whisk
    together the rye flour and salt, then form a well in the
    dry ingredients. Add the eggs to the well, then begin
    whisking, gradually bringing in a bit of the flour
    mixture and drizzling in the milk as you go. Once all
    the milk has been added, whisk in 1/2 cup cool water
    followed by the melted butter. Cover and refrigerate for
    at least 30 minutes or up to 24 hours. (The batter
    should be slightly thicker than heavy cream; if it seems
    too thin, whisk in a tablespoon or two more rye flour.)

    COOK THE CREPES: Heat an iron crepe pan or a non-stick
    skillet until over medium-high heat. Grease the pan very
    lightly with oil or clarified butter, then pour in about
    1/4 cup of the batter. Immediately swirl to coat the
    surface, then let the crepe cook until the edges start
    to brown and release from the sides (1-2 minutes). Flip
    and continue cooking 30 seconds more. Transfer the crêpe
    to a plate and set aside as you repeat with the rest of
    the batter, stacking the pancakes neatly as you go. Once
    all the batter has been cooked, tent loosely with
    plastic wrap and set aside while you prepare the plums.

    COOK THE PLUMS: Pit the plums and cut them into
    bite-sized pieces; cut larger plums into wedges and
    smaller fruit into halves or quarters.

    In a large skillet over medium heat, combine the sugar
    and 1/4 cup water. Bring to a boil over medium heat, and
    let cook, swirling the pan from time to time so the
    syrup colors evenly. Cook the caramel until it becomes
    an amber color, about 8-12 minutes, then add the plums
    in an even layer. Cook the plums without stirring until
    the plums release their juices and dissolve the caramel
    into a glossy sauce, 3-4 minutes. Stir the plums gently,
    then continue cooking until they have softened and the
    skins start to separate from the fruit, 8-10 minutes
    more. Add the lemon juice and cook for another minute.
    Turn off the heat, tthen pour the brandy into a glass or
    measuring cup before adding the to the skillet (do not
    pour directly from the bottle). Using a long lighter,
    ignite the plums and let them continue to cook in the
    residual heat, shaking the pan occasionally, until the
    flames die down, 2-3 minutes.

    To serve, push the fruit to one side of the pan. Dunk
    each crepe in the sauce, fold in quarters, and transfer
    to a platter. Add a spoonful of plums to the top of each
    crepe and serve warm.

    By Tammie Teclemariamo

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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