Crepes stuffed with kumquats
Instructions
Put in a bowl the flour, milk, water, salt, sugar, whole eggs, egg yolks and 25 g butter, melted and filtered.
Worked well until you have a smooth batter and smooth ride that you will leave to stand for one hour.
Melt the butter in a pan of 15 cm diameter and move because the bottom grease evenly.
Pour into the pan with a tbsp of batter, making sure it covers everything thoroughly, then cook the cracks on both sides, for a couple of minutes over low heat.
Continue in this manner until the batter and butter.
As they are ready, place the crepes one above the other on a platter and keep them warm in low oven.
Put in a saucepan the orange juice, ginger and sugar, bring to a boil, skim and let reduce by half.
Clean the kumquats, divide them in half and cook for a few minutes in the prepared syrup, then add the orange liqueur and rum and remove the saucepan from heat.
The stuffed crepes with fruit, part four-piegatele and put two in each individual dish.
Pour over the rest of the fruit with their syrup, Garnish each portion with a rosette of whipped cream and some chocolate polyethylene chip and serve.
Ingredients and dosing for 8 persons
- 12 cl of whipped
- Chocolate chips for garnish
- For the crepes:
- 100 g of flour
- 12 cl of milk
- 12 cl of water
- 1 pinch of salt
- 1 tablespoon of sugar
- 2 whole eggs
- 2 egg yolks
- 150 g of butter
- For the filling:
- 20 cl of orange juice
- 100 g of sugar
- 1 pinch of ginger powder
- 600 g of kumquats
- Cl = 2 = Rum
- 2 cl of orange liqueur