Indulge in the exotic flavors of saffron and rum with these delicate and flavorful crepes. Perfect for a special breakfast or brunch!
Ingredients: 1 cup all-purpose flour. 1/2 teaspoon saffron threads. 1/4 cup warm milk. 2 large eggs. 1/4 cup rum. 1/4 cup water. 2 tablespoons sugar. 1/4 teaspoon salt. 2 tablespoons melted butter. Additional butter for cooking. Powdered sugar for dusting optional. Fresh berries for garnish optional.
Instructions: Put the saffron threads in a small bowl and crush them. Then, soak them in warm milk for 10 minutes. Put the flour, milk with saffron in it, eggs, rum, water, sugar, salt, and melted butter in a blender. Mix everything together until it's smooth. 30-minute break for the batter. Toast or crepe pan that doesn't stick should be heated over medium heat. Spread some butter around the pan to cover it. Put a small amount of the batter into the hot pan and swirl it around to cover the bottom evenly. When the crepe is golden brown and the edges start to lift, it's done cooking. Turn the crepe over and cook the other side for an extra one to two minutes. Take the crepe out of the pan and do it again with the rest of the batter. If necessary, add more butter to the pan. If you want, you can serve the Rum Saffron Crepes warm with powdered sugar and fresh berries on top. Have fun with your delicious Rum Saffron Crepes!
Prep Time: 45 minutes
Cook Time: 20 minutes
anya charikov mickleburgh
