Crepes Georgette Recipe
Ingredients
| 1 cup crepe batter | ||
| 6 canned pineapple slices | ||
| Vanilla | 1 Cup (16 tbs), flavored | |
| Rum | 4 Tablespoon | |
| Melted butter | 1/4 Cup (16 tbs) | |
| Confectioners' sugar | ||
Directions
GETTING READY
1) Make the crepe batter and make 12 very thin crepes with it.
2) Drain the pineapple slices and chop them finely.
MAKING
3) Prepare the patissiere cream and with 1 tablespoon of rum, flavor it.
4) Mix in the chopped pineapples.
5) In the center of each prepared crepe, put a tablespoon full of the warm cream mixture. Fold the 2 sides of the crepe over the mixture in a way that they overlap.
6) In a well-greased and warmed baking dish, place the stuffed crepes side by side. Brush with some melted butter and then liberally dredge with sifted confectioners’ sugar.
7) Press the length of a heated metal skewer onto the sugar so as to make a crisscross pattern.
8) Under a hot broiler, set the dish for about 5 minutes to glaze the sugar topping.
SERVING
9) Serve after warming the remaining rum, setting it alight and pouring all over the crepes.
1) Make the crepe batter and make 12 very thin crepes with it.
2) Drain the pineapple slices and chop them finely.
MAKING
3) Prepare the patissiere cream and with 1 tablespoon of rum, flavor it.
4) Mix in the chopped pineapples.
5) In the center of each prepared crepe, put a tablespoon full of the warm cream mixture. Fold the 2 sides of the crepe over the mixture in a way that they overlap.
6) In a well-greased and warmed baking dish, place the stuffed crepes side by side. Brush with some melted butter and then liberally dredge with sifted confectioners’ sugar.
7) Press the length of a heated metal skewer onto the sugar so as to make a crisscross pattern.
8) Under a hot broiler, set the dish for about 5 minutes to glaze the sugar topping.
SERVING
9) Serve after warming the remaining rum, setting it alight and pouring all over the crepes.
Chef
