Lynn Clemente, senior sous chef at Vivanta by Taj - Whitefield, Bangalore, shows us how to make a flaming dessert
Flambéed crêpes with seasonal fruits
1 cup, all-purpose flour
1 cup milk
75g seasonal fruits, diced
30ml raspberry or strawberry purée
30g brown sugar
In a clean bowl, whisk together the flour, eggs, sugar and milk till the batter is smooth and free of lumps. Heat a non-stick pan, brush it with butter and pour a ladle of the batter. Swirl the pan so the batter is evenly set. Cook for a minute till done. Remove and fold the crêpe. Arrange the crêpes on a clean plate with seasonal fruits and raspberry purée. Dust brown sugar over the crêpes and pour the alcohol on top. Flambé using a blowtorch.