Crêpes Flambées au Lambig (Flaming Apple Brandy-Infused Crêpes)

  • Serves

    makes 8

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.


  • 14 cup sugar
  • 1 egg
  • 1 cup flour
  • 14 tsp. vanilla extract
  • 12 cup milk
  • Unsalted butter, for greasing
  • Salted butter, for serving
  • 8 tsp. Cider Brandy


Step 1

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.

Step 2

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.

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