Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crêpes with Flambéed Peaches
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 82 mg
- Sodium
- 341 mg
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn’t anything above the skillet. Let the flame completely die out before pouring over the crepes.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 82 mg
- Sodium
- 341 mg
Ingredients
Directions
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
