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Rum Crepes with Buttered Rum Sauce Recipe

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This recipe for Rum Crepes with Buttered Rum Sauce is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:
1 c. whole milk
½ c. cornstarch
¼ c. flour
3 large eggs
3 tbsp. unsalted butter, melted
2 tbsp. sugar
1 tbsp. dark rum
1 tsp. Vanilla
¼ tsp. Kosher salt

Rum Butter Sauce:
½ c. sugar
6 tbsp. unsalted butter
¼ tsp. Kosher salt
3 tbsp. dark rum
Directions:
Directions:
Crepes:
In a blender combine all ingredients and blend until smooth. Heat 7” non stick skillet over medium heat. Add 2 tbsp. of batter, swirl to cover the bottom of the pan. Cook until the center is cooked and edges are slightly browned. Invert on wax paper or parchment paper. Repeat with the rest of the batter. Keep a damp towel over the completed crepes.

Sauce:
With mixer, beat sugar, butter and salt until light and fluffy, about 2 minutes. Gradually add rum and beat until well blended.

Serve: Place a crepe on a plate. Spoon rum sauce over crepe. Fold in quarters. Repeat two times. 3 crepes to a serving. Sauté some pineapple or mandarin orange sections in a sauce pan and just heat. Spoon over crepes. Spoon some more rum sauce over the top.

 

 

 

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