These crepes are a divine combination of autumn flavor and cinnamon fire. Pumpkin spice move over, this is the flavor profile that will set autumn dining aflame!
Yield: 4 servings
For the crepe batter:
2 large eggs
1/2 cup + 2 Tlsb flour
2 Tbls sugar
1 pinch of salt
1/2 tsp vanilla extract
2 Tbls Jack’s Fire Whiskey
1 tsp lemon zest
2 Tbls butter
3/4 cup + 1 1/2 Tbls milk
1 Tbls water
For the Apple Fire Sauce (to serve four servings):
2 Tbls butter
2 Tbls brown sugar
1/2 cup apple cider
1/4 cup Jack’s Fire
1/2 apple, sliced thin (on mandoline)
Cinnamon sugar
Instructions
To make the crepe batter
Place flour, sugar, salt, eggs, vanilla, lemon and orange zest, whiskey, and melted butter in a large bowl and mix with a whisk a whisk. Add half of the milk, gradually adding the remaining milk and water and mix to get a smooth batter. Cover the bowl and let it rest at room temperature for one hour.
Cook crepes in a nonstick pan (no need to grease). Cook both sides of crepes until lightly browned, about 1 minute each side. Repeat until all the batter has been used. (To store, place a piece of parchment between each crepe and wrap stack in plastic wrap and refrigerate up to three days).
To make the crepe sauce
Melt butter and sugar in a pan until the sugar begins to melt. Add apples and cook until sugar starts to caramelize. Turn apples. Add cider and whiskey, and bring the sauce to a boil. Fold each crepe twice and place four of them in the pan with the sauce. Cook for a few seconds and turn them over. Place two per plate.
Remove the pan from heat, add a couple of tablespoons of Fire whiskey and ignite carefully with a long lighter or match. Flames will appear for a few seconds. Once the alcohol burns off, flames will disappear.
Serve two crepes per person. Pour the crepe sauce over the crepes and serve immediately. Repeat as needed for all crepes.