Crêpes filled with Griottines®
and caramel

Crispy crépes layered with Griottines® and caramel and topped with flambéed hot Griottines® juice and Kirsch.

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves 6

You will need:

Crêpe batter:
Plain flour 250 g; sifted
6 egg yolks
Caster sugar 130 g
Light beer 50 ml
Milk 500 ml
1 pinch of salt

Filling:
6 tablespoons unsalted butter
Liquid sugar syrup 100 ml **
2 tablespoons Kirsch
1 pinch of cinnamon
Caster sugar
6 tablespoons Griottines juice
35 cl jar of Griottines

Method

To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place.

Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 min. Add a pinch of cinnamon. Reserve in a warm dish.

Make a dozen crepes and keep them warm.

Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines and mix to combine.

Fill one half of each crepe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
Heat for a few moments. Arrange the crepes attractively on hot plates and decorate with whole Griottines. Flambé with hot Griottines juice and Kirsch.

Serve immediately.

** To make your own sugar syrup: In a medium saucepan combine equal quantities of sugar and water. Bring to the boil, stirring, until sugar has dissolved. Allow to cool.

 

Griottines logoGriottines® and Framboisines® are distributed in the UK by:

Keylink Limited Green Lane, Ecclesfield Sheffield, S35 9WY UK
Telephone: +44 (0) 114 245 5400 | Fax: +44 (0) 114 245 5600

Website: www.griottines.co.uk
Email: [email protected]

PARIS • FOUGEROLLES • NEW YORK • TOKYO