Sugar Plum Crepes with Ricotta and Honey

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Ingredients

6 8.5-inch crepes

2 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey
1 pound sugar or other plums, pitted and cut into quarters
1 tablespoon unsalted butter
1 tablespoon honey
Pinch of ground cinnamon
Juice of half a lemon
1 cup ricotta
3 tablespoons slivered fresh mint leaves
Toasted and chopped pistachios or almonds
Additional honey, if desired

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Preparation

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Step 1

In a blender, combine crepe ingredients. (Alternately, in a bowl with an immersion blender, or whisked vigorously by hand.) Cover with plastic wrap and refrigerate for an hour or up to two days.

Step 2

Preheat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil.

Step 3

Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes.

Step 4

Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.

Step 5

Melt the butter in a heavy, large skillet over moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they're warmed through.

Step 6

Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl.

Step 7

Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down the middle of the crepe. Add a spoonful or two of warm plums.

Step 8

Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint.

Chef’s notes

These crepes would be equally good with any other stone fruit, from white peaches to nectarines to apricots.

I sautéed the fruit in butter and honey but found it unnecessary. Thinly sliced, ripe stone fruit needs no cooking time, so consider the sautéing optional.

If using apples or pears in the fall, double the fruit cooking time and possibly even the butter and honey.

Fully cooked, crepes can be kept stacked and wrapped in the fridge for two days.

The sautéed fruit can be cooked ahead of time, gently rewarmed when needed.

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Sugar Plum Crepes with Ricotta and Honey

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