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Rum Raisin Crepes
Ingredients
- 1 tablespoon light or dark rum
- 1 cup chopped pecans
- 1 cup sifted cake flour (spooned into measuring cup)
- 1 cup milk, whole or skim
- 2 eggs, separated
- 1 tablespoon sugar
- 5 tablespoons butter or margarine, melted and cooled
- FILLING:
- 1 pound cream cheese, softened
- Juice of 1 orange
- 1/2 cup sugar
- 1/3 cup raisins
- CUSTARD SAUCE:
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 egg, fork-beaten
- 1/2 cup sugar
- TOPPING:
- 6 tablespoons unsalted butter
- 1 cup raisins
- 1 cup orange marmalade
- 1 tablespoon cinnamon
These delicate and delectable crêpes would be a welcome delight whether served for breakfast, brunch or as a dessert.
Why Try? Crêpes are something you just don’t have every day, but when you serve them, everyone always says “We should have these more often.”
Foodie Byte: The crêpe part of this recipe could also work as an entree with savory fillings. But if you plan to serve it this way, use less sugar in the recipe.
Preparation
- In a bowl combine flour and milk, whisk until smooth.
- Add 2 egg yolks plus 1 egg white and beat until well blended.
- Stir in sugar and butter.
- Let batter stand for 1 hour.
- Fold in the remaining egg whites and beat to a soft-peak stage.
- Pour 1 tablespoon butter into a hot crepe pan and coat the pan completely. Pour off any excess butter.
- Add 1-1/2 tablespoons of batter to the pan and tilt until bottom is covered. Cook one minute, turn with a spatula, cook another minute.
- Remove from pan and repeat the process.
- To make filling: put cream cheese, orange juice, rum and sugar in bowl of electric mixer and beat until smooth and creamy. Fold in raisins and chill until stiff. Spread each crepe with about 2 tablespoons of filling and roll up, jelly-roll fashion. Set aside.
- To make custard sauce: Heat butter in a skillet or chafing dish. Add cream, stirring. Add the egg and sugar, stirring constantly. If the pan gets too hot take it off the heat, but keep stirring. (If the mixture gets too hot you will have scrambled egg rather than custard.) As you stir, the sauce will thicken and reduce to about half its original volume. When thick enough to coat a spoon, set aside but keep warm.
- To make the topping: Melt butter in a separate skillet or crepe pan. Add pecans and raisins and stir gently until they are warm. Add marmalade and cinnamon and stir and mash with a spoon.
- Place crepes one by one in pan and turn once to heat them on all sides. To serve; cover bottom of each dessert plate with 1/4 cup custard, arrange 2 crepes in center of custard and finish with a spoonful of topping.
Nutritional Information
Calories 974, Carbohydrates 97g, Cholesterol 230mg, Fat 64g, Fat Calories 569, Fiber 3g, Protein 11g, Saturated Fat 33g, Sodium 262mg. Daily Values: Calcium 178.28mg 18%, Phos 231.72mg 23%, Copper 0.36mg 18%, Zinc 1.56mg 10%, Panto 1.09mg 11%, Biotin 6.45mcg 2150%, Iodine 21.76mcg 15%, Magnesium 43.9mg 11%, Iron 2.86mg 16%, Vitamin B6 9%, Vitamin C 18%, Vitamin B12 9%, Vitamin D 17%, Vit E-a-Toco 5%, Vitamin A 41%. Percent Daily Values are based on a 2,000 calorie diet.
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