Name: Chestnut crêpes with vanilla chai plum compote
Yield: Makes around 12 crêpes
Ingredients: 1 tsp freshly ground black pepper, or more to taste; 1 cinnamon stick or ½ tsp ground cinnamon; 115 g (1 cup) chestnut flour; ⅛ tsp sea salt; 120 ml (½ cup) water or buttermilk; 1 star anise; 1 vanilla pod or 2 tsp vanilla extract; melted ghee or coconut oil, to cook; 3 large eggs, at room temperature; around 12 ripe plums (900 g); 60 g (¼ cup) jaggery

Preparation info

Makes around
12
crêpes

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

These buttery crêpes go really well with the tartness of plum compote. The batter works best with 30 minutes rest, which is the perfect amount of time to stew the plums with the spices. Play around with the spice combination by adding some cloves, allspice or cayenne pepper. This also makes a delicious jam: if you have a sweet tooth or the plums are not as ripe as you’d like, simply up the jaggery and cook for longer.