Caramel Plum & Raspberry Crêpes Cake

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

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

1. For the Classic French Crêpe recipe, click here