Crêpes Flambées au Lambig (Flaming Apple Brandy-Infused Crêpes)
The presentation of this flaming dish is quite a show. Cider Brandy is an apple brandy made specifically in the region of Somerset, England; but any apple brandy, such as Calvados—or even rum—will work to provide appropriate flavor and pyrotechnics for this recipe.
- 1⁄4 cup sugar
- 1 egg
- 1 cup flour
- 1⁄4 tsp. vanilla extract
- 1⁄2 cup milk
- Unsalted butter, for greasing
- Salted butter, for serving
- 8 tsp. Cider Brandy
- Whisk together sugar and egg in a bowl. Whisk in flour, 1⁄2 cup water, and vanilla extract until combined. Pour 2 tbsp. water over surface of batter; cover surface with plastic wrap, tucking in edges. Cover bowl and chill overnight.
- Stir 1⁄2 cup milk into batter. Heat a well-seasoned 10 1⁄4″ crêpe pan over medium heat; brush with unsalted butter, wiping off any excess. Working in batches, pour about 1⁄4 cup batter onto pan, swirling quickly to spread batter out to edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until light golden on the second side, about 2 minutes more. Spread a dab of salted butter onto crepe. Transfer to a heatproof plate and top with 1 tsp. Cider Brandy; carefully ignite and serve.