The recipe of crêpe flambée with rum, by Laurent Danigo

Here is the crepe batter recipe for all occasions. But here we are of course going to give pride of place to rum and flambéing.

We suggest you two rums, but we could select many others:

- Rum Worthy Park 109. Relatively recent on the market, it has a powerful and fruity aroma. Its high degree is ideal for flambé and it is at a very correct price!

- The Trois Rivières Rhum “vieux ocean” has an iodized side due to its reduction in part with seawater. In addition, it is at 54% abv.

Rum from Jamaica

Worthy Park - 109 Proof

€32.00

Rum from Martinique

Trois Rivières - Old Rum of the Ocean

€45.00

Ingredients

Usually, when I make crepes, I make a good quantity. Depending on the appetites, it will be for 3 to 6 people:

Recipe

Step 1: In a bowl, break the eggs. Add the sugar and mix with a whisk.

Step 2: Gradually add the flour while mixing. Complete with the rum and incorporate the milk several times.

Step 3: In a saucepan, melt the butter. Pour it into the crepe batter, mix and leave in the fridge for 1 hour.

Step 4: Before cooking, mix it one last time. Then heat a pancake pan with a little fat.

Step 5: Pour a ladle of your mixture into the pan and distribute the batter well until a smooth crepe is formed. Cook for about 1 minute on each side.

Step 6 flambéing: Put a little butter on your crepe once you have turned it over in the pan. Sprinkle it with a little brown sugar and fold it over. Add a little rum, leave it for a few seconds, then flambé the crepe. For safety, use a kitchen lighter or a long chimney match and stay away from the pan when flambéing.