Strawberry Crepes Flambe

Strawberry Crepes Flambe


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

Cooking 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.