Method:

Start by preparing the plums (you could also mkae them a day or two earlier and store them in an airtight container in the fridge - I just recommend to bring them to at least room temperature or warm them up in a saucepan again before serving). Preheat the oven to 180ºC (160ºC fan oven). Cut the plums into quarters, removing the stone. Place them in an oven safe dish and mix together with the icing sugar, scraped vanilla pod (seeds and pod) cinnamon and orange juice. Bake the plums for about 20 minutes, move them around with a rubber spatula and give them another 10-20 minutes depending on how soft they are. Leave to cool, remove the vanilla pod.

While the plums are roasting, prepare the pistachios by heating butter and honey in a small saucepan on medium heat. Once the butter has melted, add the pistachios and coat them, using a rubber spatula. Set aside. Prepare an oven tray by lining it with a piece of baking paper and spreading a very thin layer of sunflower oil on top (you can use your bare hands for this). If you have a silicone mate, you can use that instead of the baking paper with oil. Spread the coated pistachios on the baking paper and bake for 5 minutes (you can add them while the plums are cooking or after).Give the pistachios s a stir with a rubber spatula and bake for another 5 minutes. Leave to cool. Once they have fully cooled and the sugar has hardened, you can chop them up (or leave them whole, whichever you prefer).

For the crêpes, add all the ingredients in a deep bowl or measuring jug and combine with an immersion blender. If you don’t have one, Mix together sugar, flour and salt in one bowl. Add some of the milk to the melted butter and mix until combined. Fill this mixture into a bowl, add the remaining milk and the egg and whisk until combined. Slowly pour the liquid mix into the dry mix, stirring with a whisk. Once you have a lump-free crêpe batter, place it in the fridge for 30 minutes (you’ll get very smooth crêpes if you don’t skip this step).

Heat a wide pan to medium high heat, melt a small piece of butter and swivvel it around (you can also use a silicone brush to spread it more evenly). Pour 1/6 of the crêpe batter into the pan and move the pan around to spread the batter evenly. Bake until you can’t see any moist spots, then turn the crêpe around with a spatula. If you’re adding chocolate, scatter some of it over one half of the crêpe. If not, continue following the same next steps, ignoring the chocolate. Bake the crêpe for another minute, fold the empty half over the chocolate half using the spatula, fold the crêpe again into a quarter of a circle and lift it out of the pan and place it on a plate. Continue baking the remaining crêpes by repeating the same steps.

Serve the plums on top of the crêpes or on the side and scatter the pistachios on top. If you’d like to take it a step further, you could also add some lighlty sweetened whipped cream (I’m really getting carried away here :-D).