Food & Cooking Recipes Crepe Recipes Strawberry Crepes Flambe Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. 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. 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