Island Crepes Recipe
Ingredients
28 oz canned apricot halves
1 tbsp lemon peel, grated
1/3 cup butter or margarine
2 tbsp sugar
2 oz dark rum
Pinch of salt
6 crepes
2 oz orange liqueur
Directions
Set aside 12 apricot halves.
In a bowl, mash remaining apricots and their syrup with lemon peel.
Pour into a large frying pan.
Add butter, sugar, rum and salt.
Over moderate heat, simmer 2 minutes.
Fold crepes in four.
Place in pan.
Divide reserved apricots among crepes.
Cook until quite hot.
In a saucepan, warm orange liqueur 30 seconds.
Pour over crepes.
Flambe.
In a bowl, mash remaining apricots and their syrup with lemon peel.
Pour into a large frying pan.
Add butter, sugar, rum and salt.
Over moderate heat, simmer 2 minutes.
Fold crepes in four.
Place in pan.
Divide reserved apricots among crepes.
Cook until quite hot.
In a saucepan, warm orange liqueur 30 seconds.
Pour over crepes.
Flambe.
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