Recipe ~ Benjamin Chase Rum Carmel Crepes

Note:  Once you’ve read the book, you’ll realize the significance of this recipe from J.L. Mac.

Benjamin Chase Rum Caramel Crepes

Basic Crepe Recipe

• 1 cup all purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.

Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Rum caramel sauce

I buy a jar of the caramel ice cream topping since I am too lazy to make my own caramel. Pour the whole jar (don’t judge me) into a sauce pot. Low heat. This stuff will scorch quick so be mindful to stir, a lot. Here is the thing, I don’t really measure the rum or cream. Hefty splash of spiced rum and less than hefty splash of heavy whipping cream. Maybe it is around a ½ cup of the rum and ¼ cup of the whipping cream. Try that and while you are at it have a swig of the rum and if your sauce is too thin or thick you won’t care. Whisk all that together until it is smooth and heated through. Should be the same thickness as pancake syrup.

Take the crepe, smear nutella on it, lay a row of sliced, fresh strawberries, fold or roll up the crepe. (I roll) Drizzle rum sauce over the crepe, garnish with sliced banana then dust with powdered sugar. It is sinfully good. Like Benjamin Chase.