Heat the butter in a medium frying pan. Add the plum slices and fry for 2-3 mins until beginning to soften.
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.
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.
Serve with chilled crême fraîche and any remaining plum and raspberry mixture.