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Caramel Plum & Raspberry Crêpes Cake

Caramel Plum & Raspberry Crêpes Cake

Ingredients

Ingredients

  • 30g unsalted butter
  • 6 small firm plums, thinly sliced
  • 4 tbsp Bonne Maman Salted Caramel
  • 1 sprig fresh rosemary
  • 100ml pressed apple juice
  • Squeeze of lemon juice
  • 200g fresh raspberries
  • 10 traditional French crêpes
  • Crème fraîche, to serve

Method

Method

  1. Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften.

  2. Stir in the caramel, rosemary, apple juice and lemon juice. Continue to cook for a further 2-3 minutes until sticky. Remove the rosemary sprig and leave to cool a little. Gently stir in the raspberries.

  3. On a serving plate, layer up the crêpes with a little of the caramel sauce. Top the crêpe cake with a spoonful of caramel fruits and a few fresh sprigs of rosemary.

  4. Serve with chilled crême fraîche and any remaining plum and raspberry mixture.

Cooks tips

Cooks tips

  1. For the Classic French Crêpe recipe, click here

Good to know

  • Try the same mixture with sliced banana and cinnamon to replace the plums, berries and rosemary.

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