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Island Crepes

the.instructor's picture
Ingredients
  Canned apricot halves 28 Ounce
  Lemon peel 1 Tablespoon, grated
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Dark rum 2 Ounce
  Salt 1 Pinch
  Crepes 6
  Orange liqueur 2 Ounce
Directions

Set aside 12 apricot halves.
In a bowl, mash remaining apricots and their syrup with lemon peel.
Pour into a large frying pan.
Add butter, sugar, rum and salt.
Over moderate heat, simmer 2 minutes.
Fold crepes in four.
Place in pan.
Divide reserved apricots among crepes.
Cook until quite hot.
In a saucepan, warm orange liqueur 30 seconds.
Pour over crepes.
Flambe.

Recipe Summary

Difficulty Level: 
Very Easy

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