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Recipe : ** Flamed Crepes

Flamed Crepes
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    45 min
  • Difficulty
    Very easy
  • Pause
    1 h 15
  • Ready in
    2 h 15
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary

Recipe's Ingredients

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  • 2 eggs, beaten
  • ½ teaspoons salt
  • 1 tablespoon dark rum
  • 2 medium firm, green apples
  • 2 firm pears
  • 2 firm bananas , 2 tablespoons sherry
  • 3 ablespoons sugar
  • 180 g all purpose flour
  • 120 g powdered sugar
  • 40 g melted butter
  • 80 g butter
  • 300 ml milk, 100 dark rum

  • Recipe preparation steps

  • 1
    For crêpes: place flour in a bowl. Slowly add milk, whisking constantly, until a smooth batter is achieved. Add eggs and combine. Add 40 g sugar, melted butter, salt and 1tablespoons of rum and mix. Let mixture rest for at least an hour.
  • 2
    For filling: peel, core and dice apples and pears into a quarter inch cubes. Peel bananas, halve lengthwise and slice into a quarter inch thick pieces. Place fruit in a bowl and combine well with sugar and sherry. Set aside to macerate for about 15 minutes.
  • 3
    Melt butter in a large sauté pan until nut–like. Add fruit and cook until it starts to caramelize. (The bananas will begin to dissolve and the fruit will thicken.) Set aside until the crêpes are ready.
  • 4
    Preheat oven to 130°C.
  • 5
    Heat a 10" nonstick sauté pan over medium low heat. When warm, pour a scant a quarter cup of batter into the center of the pan and swirl around slowly to fill the bottom of the pan. When the edges begin to brown, flip crêpe and brown the opposite side. Stack on a plate while the remainder of the crêpes are being prepared. (Cooked crêpes my be made ahead, wrapped in plastic wrap and refrigerated for a couple of days.)
  • 6
    Fill each crêpe with a bit of filling, roll up and place seam side down on a baking sheet. Warm in oven for 10 minutes. :7. While crêpes are heating, combine 100 ml rum and 3tablespoons sugar in a small sauce pan.
  • 7
    When filled crêpes are heated through, place two or three on individual serving plates. Bring sauce to a boil, ignite and pour over crêpes.
  • Ready !



 

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