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Crêpe with Rum — image

Crêpe with Rum

Crêpes preserved in a syrup like baba au rhum, served warm with soft caramel fudge and vanilla ice cream.You don't always need a complicated preparation to serve something special. Take a ready-made crêpe: affordable, easy to use, and surprisingly versatile. With a touch of French flair, you can instantly give it a completely new role on the plate: from a crispy Crêpe Florentine (also known as the French 'kletskop') to a warm crêpe with rum. And the trimmings? We fry them crispy into crêpe frite. C’est chique!

Ingredients

Crêpes
5Water
2Caribbean rum
500gDark brown sugar

130gFudge pieces
500mlCream

Vanilla ice cream

Preparation

  1. Heat the water with the dark brown sugar and let the syrup reduce slightly. Add the rum and let the syrup cool completely.
  2. Place the crêpes in the syrup and keep refrigerated until use.
  3. Briefly warm the crêpes just before serving so they become supple.
  4. Serve with a quenelle of vanilla ice cream.

  1. Heat the cream and dissolve the fudge in it. Let cool and then whip until fluffy before use.

  1. Take a crêpe out of the syrup and heat it on both sides in a pan (without butter).
  2. Fold the crêpe and place it on a plate.