rum pancakes
Classic but always effective, the rum crepe is hoursst at Candlemas time. It must be said that with its scent imbued with exoticism, this eau-de-vie from Barbados manages to captivate all the pastry sweets it touches! Here is a light and tasty recipe that will make your senses travel from the first bite.
Ingredients :
- 250g of flour
- 3 eggs
- 250ml milk
- 250ml water
- 2 tbsp. powdered sugar
- 1 sachet of vanilla sugar
- 1 C. rum
- 1 pinch of salt
- vegetable oil
Preparation :
-
1
In a bowl, start by pouring the flour. Add the powdered sugar, vanilla sugar and salt, then mix with a wooden spoon.
-
2
Add the eggs one by one. Then add the milk and water gradually until you obtain a liquid mixture without lumps. Finish with the spoonful of rum.
-
3
Let stand for 1 hour.
-
4
Grease the bottom of the pan by soaking a cotton ball in oil, then preheat it over high heat. Once the pan is hot, pour a ladle of batter and cook the crepe thus formed for 1 to 2 minutes on each side. Set aside on a plate lined with aluminum foil to keep whours Do this until the dough is used up.
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5
Serve the pancakes as they are or with a veil of sugar.
Tips
For a non-alcoholic version, replace the rum with 1 tbsp. orange blossom soup: children love it! For a fluffier pancake batter, add a knob of melted butter to the batter. If you like Caribbean flavors, decorate your crepe with a few slices of pan-fried banana topped with shavings of coconut: a change of scenery guaranteed.
