425g tin
pitted prunes in syrup, drained, syrup reserved
Method :
Sift the
flour into a bowl and gradually add the combined eggs and milk, whisking
to remove any lumps. Cover the batter with plastic wrap and leave for 30
minutes. Meanwhile, put the apricots and port in a saucepan and cook,
covered, over low heat for 2-3 minutes, or until softened. Scrape the
seeds from the vanilla bean and add to the pan with the pod, pear,
cinnamon and prune syrup. Cover and simmer, stirring occasionally, for 4
minutes, or until the peas has softened. Add the prunes and simmer for 1
minute. Heat a 20cm (8") non-stick crepe pan or frying pan over medium
heat. Lightly spray with oil. Pour 3 tablespoons batter into the pan and
swirl evenly over the base. Cook each crepe for 1 minute, or until the
underside is golden. Turn it over and cook the other side for 30
seconds, and remove. Keep warm and repeat to make eight crepes. Fold the
crepes into triangles and sprinkle with caster sugar. Serve with the
compote.
