Crepes with Spicy Plum Jam Crepes are a great vehicle for many forms of fruit, whether cooked slices, purées, butters, or jams, and make a nice change of pace for a dessert or Sunday brunch. Makes 6 Servings.
	Ingredients: 4 cups pitted diced purple or red skinned plums 1 teaspoon sugar Pinch kosher salt 3 cups sugar 3/4 cup flour 1 tablespoon fresh lemon juice 3/4 cup skim milk 1/2 teaspoon ground allspice 1 tablespoon canola oil 2 tablespoons brandy Butter-flavored cooking spray 2 eggs Powdered sugar
	Instructions: 1. Put plums, sugar, lemon juice, allspice, and brandy in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring frequently. Lower heat to medium and cook 20 to 25 minutes or until thickened. (It will thicken more as it cools to room temperature.) 2. While jam cools, combine eggs, sugar, and salt with a whisk in a mixing bowl. Stir in flour, 1/4 cup at a time. Then stir in milk and oil. 3. Spray a well-seasoned 7- or 8-inch cast-iron skillet or omelet pan with butter-flavored spray. Put over medium heat. When hot, ladle in just enough batter to cover the bottom of the pan, about 3 tablespoons. Then tilt the pan and swirl to cover the entire surface. (If you pour too much in, you can pour out the excess.) Cook about 45 seconds on 1 side and flip over using a spatula to help loosen. Cook about 30 seconds on the other side. 4. Stack crepes on a platter, separating them with sheets of waxed paper. Crepes can be refrigerated or frozen if not used immediately. You should have about 12 crepes. 5. To serve, warm crepes if necessary and spread a tablespoon of jam in the center of each crepe. Fold over once and sprinkle with powdered sugar. Allow 2 crepes per person. (There will be extra jam.) Cooking Tip Don't be discouraged if the first few crepes stick or get torn and have to be discarded. Spray the pan again as needed and keep on plugging. As you get good at this, you'll be able to turn the crepes in the pan with your finger.

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