adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fruit mince crepes with rum syrup and eggnog ice-cream
0 Likes
Prep Time:
235 minutes
Cook Time:
35 minutes
Total Time:
270 minutes
Festive holiday flavors reimagined in a modern dessert masterpiece.
Ingredients:
  • 100g plain flour
  • 1 egg
  • 1 egg yolk
  • 300ml milk
  • 20.00 gm butter, melted plus extra to brush
  • 410g jar good-quality fruit mince
  • Grated nutmeg, to serve
  • 1 vanilla bean, split, seeds scraped
  • 50g caster sugar (golden* if possible)
  • 40.00 ml bourbon
  • 4 egg yolks
  • 110g caster sugar (golden*, if possible)
  • 300ml thickened cream
  • 1 vanilla bean, spilt, seeds scraped
  • 2 egg whites
  • 40ml (2 tbsp) bourbon
Instructions:
  • In a medium bowl, combine egg yolks and sugar. Beat with an electric hand mixer until the mixture becomes pale and thick.
  • In a saucepan, combine cream, vanilla seeds, and vanilla bean. Bring to a boil, then remove from heat and let it sit for 5 minutes to infuse. Discard the vanilla bean before proceeding.
  • Pour the hot cream into the egg mixture and stir until combined. Return the mixture to the saucepan and cook over low heat until thickened and coats the back of a wooden spoon. Remove from heat and quickly cool by placing the base of the saucepan in a sink of cold water.
  • Whip egg whites until soft peaks form, then gently fold them into the custard along with the bourbon. Freeze the mixture until edges are frozen. Beat with an electric beater, return to container, and freeze again. Repeat process 2 to 3 times for a creamy texture. Alternatively, use an ice-cream machine as per manufacturer's directions.
  • In a saucepan over low heat, combine vanilla bean and seeds, sugar, and 150ml of cold water. Stir until sugar dissolves, then let simmer for 5 minutes. Mix in bourbon and let cool.
  • Combine flour, egg, egg yolk, milk, butter, and a pinch of salt in a food processor until smooth. Pour into a jug and let it rest for 10 minutes.
  • - Preheat a 21cm crepe pan or small frying pan over high heat. - Brush it with extra melted butter and wait for it to sizzle. - Add 2 tablespoons of crepe mixture and swirl the pan to create a thin crepe. - Cook for approximately 1 minute until golden brown, then flip and cook the other side. - Repeat the process with the remaining batter.
  • Preheat your oven to 170°C.
  • Take each crepe and generously spread 1 1/2 tablespoons of fruit mince on one side. Fold the crepe in half, and then fold it in half again to create a triangle shape. Arrange the filled crepes on a greased baking tray, cover with foil, and gently reheat in the oven for around 10 minutes before serving. Plate 2 crepes on each plate, drizzle with some syrup, and serve with a scoop of ice cream and a sprinkle of nutmeg on top.

Similar Recipes