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Recipe Categories : | Crêpes
| Pecans | Desserts
| MAIN INDEX |
Ingredients :
- for filling : ½ cup preserved kumquat
- 3 large eggs
- 1½ cups pecans, diced
- ¾ cup sugar
- ¾ cup butter, at room temp
- 3 tbsp cognac
for topping :
- ½ cup pecans, diced
- ¼ cup sugar
- ¼ cup butter, melted
- ½ cup cognac
Preparation and Cooking Instructions :
- For filling: Seed, chop and pat dry kumquats, reserving ¼
cup kumquat syrup. Combine eggs, 1¼ cups pecans, ¾ cup
sugar, ¾ cup butter, kumquats and 3 tablespoons Cognac in processor
or blender and mix well using pulse. Turn into bowl. Cover and freeze
at least 1 hour. (Filling can be prepared ahead and frozen.)
- To assemble crepes: Generously butter two 7"x11"
baking dishes. Reserve ¼ cup filling for sauce. Fill each crêpe
with about 1½ to 2 tablespoons filling. Roll crêpes up
cigar fashion. Arrange seam side down in single layer in prepared baking
dishes. (Can be assembled to this point 1 day ahead, covered and
refrigerated, or frozen for several days.)
- Preheat oven to 350ºF. Sprinkle crêpes with remaining pecans
and sugar and drizzle with melted butter. Bake until bubbling hot, about
15 minutes.
- Meanwhile, combine ¼ cup reserved filling, 2 tablespoons Cognac
and ¼ cup reserved kumquat syrup in small saucepan and bring
to simmer over low heat. Warm remaining Cognac in small saucepan.
- To serve : Arrange crêpes on platter and top with sauce.
Ignite Cognac and pour over top, shaking platter until flame subsides.
Serve immediately.
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