Rye Crêpes With Black Plum Flambée Recipe
In a summertime riff on crêpes Suzette, delicate rye pancakes are finished in a boozy (and flammable) black plum sauce.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Crepe pan
- Nonstick skillet
- Skillet
- Plate
- Plastic wrap
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Glass
- Long lighter
- Serving platter
- Kitchen scale
- Spatula
- Pot
Ingredients
- 1 cup dark rye flour
- ¼ tsp. kosher salt
- 2 large eggs
- 1 cup whole milk
- 2 tbsp. unsalted melted butter
- Grapeseed oil or clarified butter, for greasing
- 1 lb. black plums, preferably Italian or sugar plums
- ½ cups sugar
- 2 tbsp. fresh lemon juice
- ¼ cups Vieille Prune or other plum brandy or eau-de-vie
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