{FFWD} Butter and Rum Crepes

20140221-111044.jpg

So this is my first FFWD post for 2014. Apologies. I’ve been really busy with a string of random stuff that experimenting with French dishes has taken a back seat. This week is rather calm and as I looked at the dish for this week, I was excited. It could well be Faith’s breakfast minus the rum, that is and I set about preparing the batter yesterday. Crepe batter has to rest and chill in the refrigerator to become perfectly blended and to thicken. Two hours is the minimum; 12 hours or more is ideal.

To make the crepe batter,

Rub these ingredients until the sugar is moist and very fragrant.

Rub these ingredients until the sugar is moist and very fragrant.

I thought this can be used when decorating cakes! Idea!

I thought this can be used when decorating cakes! Idea!

Using the food processor and in my case, food chopper,

Add these and blend them well, making sure that the flour is blended but don't overmix the batter.

Add these and blend them well, making sure that the flour is blended but don’t overmix the batter.

Then you pour into a pitcher. For me, I divide the batter into two as I do want some (1 tsp) Grand Marnier in mine.

20140221-111017.jpg

Yum!

This morning, the batter was ready and to make the crepes, I rub my nonstick pan with lightly oiled crumpled paper towel and put it over medium heat. I poured about 5 tbsp of the batter each time.

The crepe is ready when the underside is specked with brown spots. Use your finger to flip!

The crepe is ready when the underside is specked with brown spots. Use your finger to flip!

The sauce to match this crepe uses 1/3 cup honey, 1/3 cup fresh orange juice, 1/4 cup fresh lemon juice and 7 tbsp unsalted butter at cool room temperature. After heating the honey, I added the juices and then used a whisk to whisk in the butter, a tbsp at a time. The sauce should be smooth and slightly thickened however mine turned out rather runny. Could it be the type of honey used?

20140221-111036.jpg

The little girl was enthusiastic about her breakfast initially until she took a first bite and spit it out! I was so surprised! She didn’t take to the texture well. In the end, I added banana to the crepe. Oh well, perhaps she prefers the crispy version of the crepe. I’ll try it tomorrow!

20140221-111044.jpg

I enjoyed mine though, complete with Cafe Au Lait. Love the citrus in the sauce. It definitely helps to perk me up!

20140221-111101.jpgThe little girl soon forgot about the breakfast after a wonderful time at the playground.

This is a weekly attempt at French food viaย French Fridays with Dorie. If you are interested in French cooking, why not join us?

Advertisements

20 thoughts on “{FFWD} Butter and Rum Crepes

  1. Aw- she is adorable. And glad the playground brought her smile back ๐Ÿ™‚ Also glad you enjoyed it yourself and thought to split the batter so you could add the liquor ! I loved this recipe from the beginning where we added the zest to the sugar. Pure genius. Great idea about using it for cake decorating- I really don’t think I will be able to chuck an orange or lemon rind out again ๐Ÿ™‚

  2. Really hard to guess what a kid will likeโ€ฆ she’ll grow into them. I really don’t know any one who truly can’t stand crepes. I love the picture of her critically looking at, “What is this?” expression. A future food critic.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s