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Crêpes with Fruit and Rum Sauce

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Crêpes with Fruit and Rum Sauce
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
0
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Ingredients

for
4
For rum fruit sauce
1
180 grams
blue, seedless grapes
1
1 tablespoon
1 jar
cherries (about 350 ml)
80 milliliters
80 milliliters
white rum (or non-alcoholic rum)
For the crepes
200 grams
2
50 grams
450 milliliters
Fat (for the pan)
For serving
Powdered sugar (for dusting)
4 tablespoons

Preparation steps

1.

Peel the orange, taking care to remove the white skin and loosen the fruit fillets from the partitions. Squeeze out the juice from the sections. Rinse and halve the grapes. Peel the pear, quarter, remove the core and cut into slices. Mix with the lemon juice. Drain the cherries well and reserve 100 ml (approximately 1/2 cup) juice.

2.

Place the cherry juice with the blood orange juice, the syrup and the rum in a saucepan and bring to a boil. Add the fruit and let mixture sit overnight.

3.

For the crepes, combine the flour, the eggs, the sugar and the milk into a smooth batter. In a lightly greased crepe pan, successively bake 8 crepes. Fold crepes into triangles, arrange on plates with fruit sauce, sprinkle with powdered sugar and serve each garnished with a dollop of whipped cream.