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Saffron-Rum Crepes

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  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 crepes 1x
  • Category: Breakfast
  • Cuisine: French recipes

Add some extra taste to your crepes with this subtle version combining saffron and rum together. Sprinkle sugar on top or enjoy flambe with rum!

Ingredients

Scale
  • 1 1/2 Tablespoon rum
  • 0.5g saffron, freshly ground
  • 1/2 teaspoon sugar
  • 2 cups (250g) all-purpose flour
  • 1 pinch of salt
  • 4 large eggs
  • 2 Tablespoons (25g) melted butter or vegetable oil, neutral in taste
  • 2 cup (50 cl) milk
  • 2 Tablespoons (30 ml) oil for cooking
  • 3 Tablespoons (45g) sugar

Instructions

  1. In a small liquor/shot glass, combine rum, freshly ground saffron and one teaspoon of sugar. Let sit for at least 30 minutes before using it (if possible, let sit overnight).
  2. Pour flour and salt in a large bowl and make a well in the center. Add the eggs and the melted butter. Whisk vigorously and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Add the saffron-rum mixture and stir well. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 1 hour.
  3. Heat a 15 cm/6-inch crêpe pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
  4. Stack the crepes onto a plate, and serve sprinkled with sugar or fambe!

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