Ume

Red plum and umeshu crepes served with creamy vanilla ice cream

Ume

Red plum and umeshu crepes served with creamy vanilla ice cream
Method
Serves 6-12
Ume Steep

Wash the red plums. Remove pips and slice each plum into 4 or so pieces

Place sugar in the water and bring to a boil, dissolving all the sugar, then reduce to a simmer. Once boiled, add Umeshu and bring to the boil.

Take off the heat and after 5 minutes, add the plums – the plums will cook in the steep, do not reheat.

Refrigerate until cold – it should be thick enough to coat the back of a spoon. When cold, pour the juice into a pouring jug.

Crepes

Melt 4 tablespoons of butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth (about 2 minutes – batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour or refrigerate overnight.

In a small non-stick skillet, melt the remaining 1⁄2 tablespoon butter. Using a ladle, stir the batter and pour roughly 1/3 cup into the pan, quickly rotating and tilting the pan to form a thin crepe.

Cook the crepe until golden on the bottom (approximately 1 to 2 minutes). Using a spatula, flip the crepe and cook for a further 30-60 seconds. Remove from pan and place crepe on a plate. Cover with a towel to keep warm.

Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side.

To Serve

For each serve, heat a griddle pan to a low heat of 120-140°C. Melt a tablespoon of butter and add 2 tablespoons of Umeshu (you want a wet base).

Place a crepe over the base. Pour a tablespoon of Ume Steep on the crepe. In the centre of the crepe place 2 pieces of plum.

Fold crepe over the plum. Pour a little Slivovitz on and around the crepe and flambé.

Transfer to a plate. Place vanilla bean ice cream on top. Garnish with a little more of the Ume Steep and enjoy.


Chef’s tip: This recipe makes 24 crepes, so divide the serves accordingly.

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