TENDING the TABLE

Buckwheat Crepes with Bourbon Vanilla Plums

Good morning! I’ve got the recipe for these Buckwheat Crepes with Bourbon Vanilla Plums for you today. Continue reading for the recipe and a special deal…

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Buckwheat Crepes with Bourbon Vanilla Plums

Serves 2

INGREDIENTS

FOR THE CREPES

¾ cup buckwheat flour

1 cup nut milk

¼ cup water

1 egg

pinch of salt

FOR THE PLUMS

seeds from 1 vanilla bean

2 tablespoons coconut sugar

1 tablespoon coconut oil

5 plums, halved and pitted

2 tablespoons bourbon

Slivered almonds, maple syrup, and currants to garnish

PROCEDURE

FOR THE CREPES

Combine everything in the container of a high-speed blender and puree on medium high until completely smooth.

Heat a 10” GreenPan non-stick fry pan over medium heat until a sprinkling of water sizzles gently when it hits the pan. Lightly grease the pan with coconut oil. Add 1/4-1/2 cup of the batter to the pan and immediately swirl the pan around until the batter coats the bottom of the pan in an even layer. Cook until the edges start to brown. Slide from the pan onto a plate until ready to serve.

FOR THE PLUMS

In a small bowl, rub the vanilla bean seeds into the sugar with your fingers until fragrant. Heat the coconut oil in a medium skillet over medium high heat. Sprinkle the sugar into the pan then place the plums in the pan, cut side down. Allow the plums to cook for a few minutes. The sugar will dissolve and begin to caramelize. Add the bourbon and continue cooking until the plums are soft and lightly golden on the bottom.

Serve the crepes with the plums, slivered almonds, maple syrup and currants.