Wayne Gisslen

Crêpe Gâteau with Plum Compote

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Preparation info
  • Yield:

    6

    portions
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Plum Comp

Method

Procedure

  1. Place the plum compote in a fine strainer. Reserve the drained liquid for use as a sauce.
  2. Place a crêpe on the center of a lightly buttered ovenproof plate. Top with about one-eighth of the drained compote.
  3. Repeat with the remaining crêpes and compote, ending with a crêpe. The stack should be about