Basic Crepes

To make the crepes, in a blender, combine the flour, milk, eggs and salt and blend on medium-high speed until well combined and smooth, about 30 seconds. Let the batter stand at room temperature for 15 minutes, or transfer to an airtight container and refrigerate overnight.

Place a crepe pan or 8-inch (20-cm) nonstick fry pan over medium-high heat and spray with nonstick cooking spray. Gently stir the batter, then pour 1/4 cup (2 fl. oz./60 ml) into the pan, lifting and tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, 1 to 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more nonstick spray to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have at least 12 crepes.

To make the plums, in a large, nonreactive sauté pan over medium heat, bring the water and sugar to a boil, stirring to dissolve the sugar. Boil for 2 minutes to make a thin syrup. Add the plum slices and salt and return to a boil. Reduce the heat so the mixture simmers and cook until the plums are tender, 3 to 4 minutes. Add the butter and swirl the mixture in the pan until the butter is melted.

To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream and sugar on medium-high speed until stiff peaks form, about 4 minutes.

To serve, place 2 crepes on each of 6 plates. Top each pair of crepes with about 3 Tbs. of the whipped cream and 1/3 cup of the plums. Serve immediately. Makes 12 crepes; serves 6.

Williams Sonoma Test Kitchen