Strawberry Crepes

• 2 pints strawberries, hulled and halved
• 1/2 cup confectioners sugar
• 4 tablespoons dark rum
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup granulated sugar
• 12 crepes (see page 148)

1. Heat the oven to 375F.
2. In a medium bowl, toss the strawberries with the confectioners sugar and 1 tablespoon of the rum.
3. Line a rimmed baking sheet with parchment paper and spread the berries over the paper.
4. Bake for 10 minutes or until the sugar begins to brown and the berries are soft.
5. Meanwhile, in a large skillet set over medium heat, melt half of the butter.
6. Add the granulated sugar and 2 tablespoons of the rum and stir until combined.
7. One by one, dip each crepe in the butter, making sure to coat both sides.
8. Fold each crepe in quarters while still in the skillet.
9. Arrange the crepes around the outside of the pan.
10. Continue adding more crepes and the remaining butter as necessary.
11. When all 12 crepes have been coated and folded, drizzle the remaining 1 tablespoon rum over the crepes and ignite (be careful).
12. When the flames have subsided, serve while still warm and top with the warm roasted strawberries.

pints strawberries, confectioners sugar, dark rum, butter, granulated sugar, crepes

Taken from www.epicurious.com/recipes/food/views/strawberry-crepes-378056 (may not work)