Fuzzy Navel Flambe Crepes Recipes

TOTALLY '80S FUZZY NAVEL

Steps:

• In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves.

NALESNIKI AKA CREPES

Steps:

• For the batter:
• Mix all the ingredients well in a blender and refrigerate for 1 hour.
• For the filling:
• In a large bowl, add the cream cheese, sugar and the cherries. Combine well and reserve.
• Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and repeat with remaining batter.
• Fill the crepes with the cheese filling and fold as desired. Arrange on a serving platter and serve hot, with whip cream and chocolate powder.

STRAWBERRY CREPES FLAMBE

Steps:

• 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.

BANANAS FLAMBé OVER CRêPES

Steps:

• To prepare the crêpes, sift the flour and salt into a bowl. Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter. Add the remaining milk and the vanilla extract, whisking until no lumps remain. Let the batter rest at room temperature for 20 to 30 minutes.
• To cook the crêpes, use a nonstick 8-inch skillet over medium heat. Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly. Cook for about 1 to 2 minutes, until the edges look dry. Carefully lift and turn the crêpe using a spatula and your fingers to help guide the spatula under the crêpe. Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it. Slide the crêpe out of the skillet onto a plate. Repeat this process, making 9 more crêpes, until all the crêpes are cooked and stacked on each other on the plate. Cover to keep warm.
• Prepare the flambé by melting the butter in a large skillet over medium heat. Add the agave nectar and salt and cook until bubbling and slightly thickened. Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened. Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck. Stir the bananas gently, remove from the heat, and add the vanilla extract.
• Fold the warm crêpes into triangles by folding in half twice. For each person, place 2 crêpes on a serving plate and spoon some bananas and sauce over the crêpes. Serve with vanilla ice cream or vanilla frozen yogurt.

CREPES

Steps:

• Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.