Food & Cooking Recipes Crepe Recipes Strawberry Crepes Flambe Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on May 5, 2019 Rate PRINT Share Close Photo: Lennart Weibull Yield: 4 crepes Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert. Cook Mode (Keep screen awake) Ingredients Simple Crepes 4 tablespoons butter ¼ cup packed light-brown sugar ¼ teaspoon ground cinnamon Pinch of kosher salt 1 ½ cups halved strawberries 2 tablespoons silver rum 3 tablespoons chilled heavy cream, whisked until slightly thickened, for serving Directions Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates. Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum. To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve. Originally appeared: Martha Stewart Living, May 2019 Rate It PRINT