Strawberry Crepes Flambe

Name: Strawberry Crepes Flambe
Ingredients: Simple Crepes; 4 tablespoons butter; 0.25 cup packed light-brown sugar; 0.25 teaspoon ground cinnamon; Pinch of kosher salt; 1.5 cups halved strawberries; 2 tablespoons silver rum; 3 tablespoons chilled heavy cream, whisked until slightly thickened, for serving

By

Martha Stewart Editors

Updated on May 5, 2019

plated strawberry flambe crepes with coffee and cream — Photo: Lennart Weibull

Yield:

4 crepes

Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.

Ingredients

Simple Crepes
4 tablespoons butter
¼ cup packed light-brown sugar
¼ teaspoon ground cinnamon
Pinch of kosher salt
1 ½ cups halved strawberries
2 tablespoons silver rum
3 tablespoons chilled heavy cream, whisked until slightly thickened, for serving

Directions

Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.