300 g (10 oz) ripe red plums, halved. stoned and diced
1 dessert apple, quartered, cored and diced
150 g (5 oz) blackberries
4 teaspoon ground cinnamon, plus extra to decorate
1 tablespoon granular sweetener
3 tablespoons water
150 g (5 oz) fromage frais, to serve
75 g (3 oz) plain flour
1 egg and 1 egg yolk
200 ml (7 fl oz) skimmed milk
sunflower or vegetable oil, for oiling


1.Preheat the slow cooker if necessary. Place all the compote ingredients in the slow cooker pot, stir well, cover and cook on high for 2 hours until the fruits have softened.
2.Meanwhile, make the pancake batter. Place the flour in a large bowl, create a well in the middle and add the whole ege, egg yolk and milk.
3.Whisk, starting from the centre and gradually drawing the lour into the eggs and milk.
4.Once all the Bour is incorporated, beat until you have a smooth. thick batter. Leave to stand for 30 minutes.
5.When ready to serve, heat an 18 cm (7 inch) frying pan over a medium heat, wipe it with oiled kitchen paper and ladle some of the pancake batter into the pan, tilting the pan to move the batter around for a thin and even layer.
6. Leave to cook for at least 30 seconds before lipping the pancake over to cook on the other side. Transfer to a plate and keep warm.
7.The batter will make 4 pancakes. Alternatively, use 4 ready-made pancakes, 50 g (2 oz) each and heat in a frying pan or microwave according to the pack instructions.
8.Place each pancake on a serving plate. Top with the fruit compote, then fold the pancakes in half and spoon the fromage frais on top.
9.Sprinkle with a little extra cinnamon and serve immediately. compote and leave to cool. Spoon into 4 glasses, top with 250 g (8 oz) fromage frais and drizzle each portion with 2 teaspoons maple syrup.
10.FOR ORCHARD FRUIT SUNDAES, follow the recipe above to make the fruit compote and leave to cool.
11.Spoon into 4 glasses, top with 250g fromage frais snd drizzle each portion with 2 tablespoons maple syrup.

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