1 cup plus 2 tablespoons whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons plus 1 teaspoon unsalted butter, melted and cooled slightly
1/4 teaspoon salt
2 tablespoons powdered sugar
1 1/2 lb pitted, unpeeled plums, cut into quarters
1/3 cup brown sugar
3 teaspoons vanilla
3 teaspoons lemon juice
3 tablespoons butter
1 cup whipping cream
2 teaspoons sugar
Preheat oven to 400.
Blend milk, eggs, flour, 2 tablespoons granulated sugar, and 2 tablespoons butter in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents the crepe from being tough).
Put butter in 9x9 cooking dish and place in oven for about 3 minutes, or until butter has melted. Add sugar, vanilla and lemon juice and mix into butter. Add plums and stir until they are coated with mixture. Bake in oven about 20 minutes. Remove and turn heat to 250 (leave the door open for like 30 seconds to help cool it faster).
In medium mixing bowl, beat cream until stiff peaks form. Add sugar and beat just to blend it into cream. Taste and add more sugar if so desired.
Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes. Jerk the skillet to loosen the crepe and flip the crepe using a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Keep warm in oven until serving.
To serve: dust each crepe with powdered sugar and top with warm vanilla plums and whipped cream.
(The crepe batter recipe is from Epicurious)