Crepes with warm fruit compote

Serves 4

Crepes

60 g (½ cup) plain flour

2 eggs

250 ml (1 cup) milk

2 teaspoons caster sugar

Compote

100 g (½ cup) whole dried apricots

60 ml (¼ cup) port or Muscat

1 vanilla bean, halved

2 firm pears, peeled, cored and quartered

2 cinnamon sticks

425 g tin pitted prunes in syrup, drained, syrup reserved

❶    Place the flour in 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.

❷    To make the compote, put the apricots and port in a pan and cook, covered, over low heat for 2–3 minutes, or until softened. Scrape the seeds from the vanilla bean and add both the seeds and vanilla bean to the pan along with the pear, cinnamon and prune syrup. Simmer, covered, stirring occasionally, for 4 minutes, or until the pear has softened. Add the prunes and simmer for 1 minute.

❸    Heat a 20 cm non-stick crepe pan or frying pan over medium heat. Lightly grease with oil. Pour 60 ml (¼ cup) of 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, then remove. Keep warm and repeat to make eight crepes.

❹    Fold the crepes into triangles and scatter with caster sugar. Serve with the compote.