Scarlett WCrêpes Gâteau with Plum Compote
July 5th 2007 11:42
Crêpes Gâteau with Plum Compote
About Crêpes
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around various fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with various meat, fish, and vegetable preparations.
INGREDIENTS
Serves 6
450 gm plum compote
9 crêpes
For about 9 crêpes
100 gm cake flour
220 gm / ½ lb milk
62.5 ml / 2 oz Perrier or other sparkling mineral water
50 gm eggs
50 gm sugar
For the plum compote
200 gm sugar
50 gm butter
2 star anise, whole
1,000 gm / 2 lb 4 oz red or black plums, stoned and quartered
30 gm lemon juice
2 gm / 1 teaspoon lemon zest, grated
50 gm / 2 oz port wine, warmed
For the garnish
confectioners’ sugar as needed
quartered plum, fanned as needed
berries or other soft fruit as needed
1. To make the crêpes, sift the cake flour into a bowl and make a well in the center.
2. Pour the milk, sparkling mineral water, eggs and sugar into the well. Whip to form a smooth batter.
3. Cover and refrigerate 2 hours.
4. To cook the crêpes, heat a crêpe pan over moderately high heat. Brush lightly with melted butter and pour off any excess.
5. Ladle 50 ml /1½ oz batter into the pan. Swirl in the pan to coat the bottom with a thin coating and pour off any excess.
6. Cook until bubbles appear on the surface of the crêpe and the bottom starts to brown lightly.
7. Flip the crêpe over with a palette knife.
8. Cook the second side, which will not brown as much.
9. Turn out onto a parchment-lined tray. Cool.
10. Repeat with the remaining batter, brushing the pan as necessary with butter.
11. Use a round cutter to neaten the edges of the crêpes.
12. Cover and refrigerate until needed.
13. To prepare the Plum Compote, melt the sugar in a heavy saucepan. Cook to a pale caramel.
14. Remove from heat; cool slightly.
15. Add the butter, star anise, plums, lemon juice, zest, wine, and vanilla.
16. Bring to a boil, then reduce to a simmer. Cook until the fruit is tender but the pieces remain intact. Cool.
17. Place the Plum Compote in a fine strainer. Reserve the drained liquid for use as a sauce.
18. Place a crêpe on the center of an ovenproof plate that has been lightly buttered. Top with about one-eighth of the drained compote.
19. Repeat with the remaining crêpes and compote, ending with a crêpe. The stack should be about 10 cm / 4 inches high.
20. Dust the top with confectioners’ sugar. With a hot skewer, mark a lattice pattern in the top to resemble grill marks.
21. Dust again with confectioners’ sugar. Brown lightly under a salamander or broiler.
22. Place in an oven at 160ºC / 325ºF until warm, about 10 to 15 minutes.
23. Remove from the oven. Decorate with the fruit. Ladle a little of the plum sauce around the gateau.
24. To serve, cut into 6 wedges like a small cake.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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