Crêpes Flambées au Lambig (Flaming Apple Brandy-Infused Crêpes)

Name: Crêpes Flambées au Lambig (Flaming Apple Brandy-Infused Crêpes)
Total time: PT0D0H0M
Yield: makes 8
Ingredients: 1 ⁄ 4 cup sugar; 1 egg; 1 cup flour; 1 ⁄ 4 tsp. vanilla extract; 1 ⁄ 2 cup milk; Unsalted butter, for greasing; Salted butter, for serving; 8 tsp. Cider Brandy

Serves
makes 8

The presentation of this flaming dish is quite a show. Cider Brandy is an apple brandy made specifically in the region of Somerset, England; but any apple brandy, such as Calvados—or even rum—will work to provide appropriate flavor and pyrotechnics for this recipe.

Ingredients

¹⁄₄ cup sugar
1 egg
1 cup flour
¹⁄₄ tsp. vanilla extract
¹⁄₂ cup milk
Unsalted butter, for greasing
Salted butter, for serving
8 tsp. Cider Brandy

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Instructions

Step 1

Whisk together sugar and egg in a bowl. Whisk in flour, 1⁄2 cup water, and vanilla extract until combined. Pour 2 tbsp. water over surface of batter; cover surface with plastic wrap, tucking in edges. Cover bowl and chill overnight.

Step 2

Stir 1⁄2 cup milk into batter. Heat a well-seasoned 10 1⁄4" crêpe pan over medium heat; brush with unsalted butter, wiping off any excess. Working in batches, pour about 1⁄4 cup batter onto pan, swirling quickly to spread batter out to edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until light golden on the second side, about 2 minutes more. Spread a dab of salted butter onto crepe. Transfer to a heatproof plate and top with 1 tsp. Cider Brandy; carefully ignite and serve.

Whisk together sugar and egg in a bowl. Whisk in flour, 1⁄2 cup water, and vanilla extract until combined. Pour 2 tbsp. water over surface of batter; cover surface with plastic wrap, tucking in edges. Cover bowl and chill overnight.
Stir 1⁄2 cup milk into batter. Heat a well-seasoned 10 1⁄4" crêpe pan over medium heat; brush with unsalted butter, wiping off any excess. Working in batches, pour about 1⁄4 cup batter onto pan, swirling quickly to spread batter out to edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until light golden on the second side, about 2 minutes more. Spread a dab of salted butter onto crepe. Transfer to a heatproof plate and top with 1 tsp. Cider Brandy; carefully ignite and serve.