Cooking With Lounge | Fruity flambé

Lynn Clemente, senior sous chef at Vivanta by Taj - Whitefield, Bangalore, shows us how to make a flaming dessert

Flambéed crêpes with seasonal fruits

Serves 2

Ingredients

1 cup, all-purpose flour

2 eggs

60g sugar

1 cup milk

10g butter

75g seasonal fruits, diced

30ml raspberry or strawberry purée

30g brown sugar

10ml alcohol

Method:

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.

Loading Video...

pavitra.j@livemint.com