Damson Crepes
Preparation time: 30min
For 8 crepes:
For the crepes:
- 25g sugar
- A pinch of salt
- 2 eggs
- 125g T45 LE MOULIN flour
- 250ml whole milk
- 30g melted butter + a little bit more for the pan
For the damsons:
- 600g damsons
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
- 3 tablespoons red wine or orange juice
Serve with whipped cream
Preheat the oven to fan 180°C.
Remove the stones from the damsons and cut them into quarters. Mix them with the sugar and cinnamon and place them in an oven dish. Cook them in the oven for 15-20 minutes, until tender.
While they cook, prepare the batter. Put the sugar and salt in a bowl. Add the eggs and beat the mixture until foamy, and then add the flour.
Add the milk little by little and stir the mixture until you have a smooth batter, then add the melted butter.
Melt a little butter in a frying pan and add a ladle of the batter, thinly covering the base of the pan.Cook the batter for about 2 minutes until the edges start to brown. Flip it and cook the on other side for 1 more minute.
Serve the crepes with the roasted damsons and some whipped cream.
Homemade cooking with local ingredients
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.
