Preparation 30 min Cooking 30 min Serves 6 Crêpe batter: 250g sifted flour 6 egg yolks 130g caster sugar 50ml light beer 500ml milk pinch of salt Filling: 6 tablespoon butter 100ml liquid sugar syrup 2 tablespoons Kirsch 1 pinch of cinnamon 6 tablespoons caster sugar 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 crêpes 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. Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar. Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines. Flambé with hot Griottines juice and Kirsch. Griottines are available in catering formats from Keylink Ltd. www.keylink.org Recipe courtesy of Keylink Ltd