Thursday, February 20, 2014
FFWD Butter and Rum Crepes
A crepe pan is one of the many, many kitchen items that I've wanted to buy but Paul has talked me out of over the years. I would never admit it to Paul (luckily he never reads this!), but we really don't have room in our kitchen for one more item. It's taken some practice, but with my regular, not even non-stick, fry pan, I'm able to make pretty decent crepes. I just use a small amount of oil or butter, and the two spatula technique that I learned from the Smitten Kitchen (it's described at the bottom of this post). Because we were in a rush to eat dinner (when aren't we in a rush to eat dinner?), I asked Paul to blend the sauce while I was making crepes. Normally I'm the one to attempt to cut back on oil/butter/sugar, but he actually suggested using less than the 7 tablespoons of butter that the recipe called for. I think we used about half of that. The sauce wasn't as thick as it was supposed to be, but it still tasted very rich and I love the combined honey and citrus flavor. Overall these were good, but I doubt I'll make them again. I generally avoid desserts that need to be made and then served immediately and, as much as I liked the honey and citrus, in my book raspberry, chocolate, (or nutella), and whipped cream crepes are impossible to beat.