February 2021 - Cooking with Rum

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                                  Spiced and Dark Rum Crêpes

Crêpes

Ingredients:

  • 3 Eggs, separated
  • ¼ C. Cornstarch
  • ¼ tsp. Salt
  • ¾ C. Light Cream
  • ¼ C. Spiced Rum
  • 1/8 tsp. Nutmeg
  • Granulated Sugar

Directions:

  1. Beat egg yolks and add cornstarch and salt.  
  2. Add the cream, spiced rum and nutmeg.  
  3. Fold in stiffly beaten egg whites.  
  4. Drop a tablespoon of mixture onto a hot buttered griddle and fry until golden brown on both sides.  
  5. Roll (or fold) crêpes while hot and dust with granulated sugar.  
  6. Serve hot with rum sauce (recipe on next page).

Rum Sauce for Crêpes

Rum Sauce

Ingredients:

  • 1/3 C. Butter
  • 1 C. Confectioner’s Sugar
  • 1 tsp. Lemon Rind, grated
  • 2 tsp. Orange Rind, grated
  • 5 Tbsp. Dark Rum, warm

Directions:

  1. Add grated lemon and orange rinds to the warm dark rum and let stand for a few minutes.  
  2. In a bowl, cream butter and sugar together.
  3. Remove rinds from the rum and add to the butter and sugar mixture.
  4. Cook over hot water for about 25 minutes.  
  5. Remove from heat and let stand for 1 minute.  
  6. Pour rum into mixture and mix together.  
  7. Pour mixture over crêpes.  Serves 6.  
  8. Garnish with a maraschino cherry.