This boozy French dessert is made with folded crêpes, a caramelized sauce and gin!
- 240g milk
- 120g cream
- 3 eggs
- 15g butter, melted
- 20g castor sugar
- 180g flour
- Butter for frying
- 120g butter
- 45g brown sugar
- 5ml nutmeg
- 2 whole star anise
- 25ml Ginologist spiced gin
- 50ml peach juice
- 100ml tonic water
- 1 peach, sliced
- 1 nectarine, sliced
- Grated whole nutmeg for garnishing
- Pour the milk, cream, eggs, melted butter in a bowl and whisk.
- Sieve the flour and castor sugar and add to whisk into above mixture.
- Strain the batter through a sieve, into a bowl, cover with cling wrap and let rest in the fridge for 30min – 1 hour, but not more than 8 hours.
- Melt a small amount of butter in a pan.
- Ladle the batter into the pan and cover the surface
- Cook for about 2 minutes on each side or until bubble start to form, and it becomes gold brown on the underside
- Place on a plate and repeat
- Heat a crepe pan (preferably) on medium to low heat and sprinkle the sugar, add a little water and caramalize the sugar.
- As it starts to boil slowly add the butter on the outside and move the pan to combine the butter and the sugar.
- Add the Star Anise and ground nutmeg, shake the pan to combine the ingredients.
- Add the peach Juice and tonic water, and continue to boil and stir until a syrup forms.
- Add the sliced peaches and nectarines and coat through.
- Take off the heat and add the gin, and mix through.
- Add the crepes to the pan, cover with the syrup and warm on the stove.
- Remove the crepes and plate 3 at a time.
- Pour the remaining syrup with the peaches onto the plated crepes.