MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rye Crepes w/Black Plum Flambee
Categories: Breads, Fruits, Citrus, Booze
Yield: 3 servings

MMMMM---------------------------CREPES--------------------------------
1 c Dark rye flour
1/4 ts Kosher salt
2 lg Eggs
1 c Whole milk
2 tb Unsalted melted butter
Grapeseed oil or clarified
- butter; for greasing

MMMMM---------------------------PLUMS--------------------------------
1 lb Black plums, preferably
- Italian or sugar plums
1/2 c Sugar
2 tb Fresh lemon juice
1/4 c Vieille Prune or other plum
- brandy or eau-de-vie

PREPARE THE CREPE BATTER: In a medium bowl, whisk
together the rye flour and salt, then form a well in the
dry ingredients. Add the eggs to the well, then begin
whisking, gradually bringing in a bit of the flour
mixture and drizzling in the milk as you go. Once all
the milk has been added, whisk in 1/2 cup cool water
followed by the melted butter. Cover and refrigerate for
at least 30 minutes or up to 24 hours. (The batter
should be slightly thicker than heavy cream; if it seems
too thin, whisk in a tablespoon or two more rye flour.)

COOK THE CREPES: Heat an iron crepe pan or a non-stick
skillet until over medium-high heat. Grease the pan very
lightly with oil or clarified butter, then pour in about
1/4 cup of the batter. Immediately swirl to coat the
surface, then let the crepe cook until the edges start
to brown and release from the sides (1-2 minutes). Flip
and continue cooking 30 seconds more. Transfer the crêpe
to a plate and set aside as you repeat with the rest of
the batter, stacking the pancakes neatly as you go. Once
all the batter has been cooked, tent loosely with
plastic wrap and set aside while you prepare the plums.

COOK THE PLUMS: Pit the plums and cut them into
bite-sized pieces; cut larger plums into wedges and
smaller fruit into halves or quarters.

In a large skillet over medium heat, combine the sugar
and 1/4 cup water. Bring to a boil over medium heat, and
let cook, swirling the pan from time to time so the
syrup colors evenly. Cook the caramel until it becomes
an amber color, about 8-12 minutes, then add the plums
in an even layer. Cook the plums without stirring until
the plums release their juices and dissolve the caramel
into a glossy sauce, 3-4 minutes. Stir the plums gently,
then continue cooking until they have softened and the
skins start to separate from the fruit, 8-10 minutes
more. Add the lemon juice and cook for another minute.
Turn off the heat, tthen pour the brandy into a glass or
measuring cup before adding the to the skillet (do not
pour directly from the bottle). Using a long lighter,
ignite the plums and let them continue to cook in the
residual heat, shaking the pan occasionally, until the
flames die down, 2-3 minutes.

To serve, push the fruit to one side of the pan. Dunk
each crepe in the sauce, fold in quarters, and transfer
to a platter. Add a spoonful of plums to the top of each
crepe and serve warm.

By Tammie Teclemariamo

RECIPE FROM: https://www.saveur.com

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