Crepes filled with Griottines and caramel

    1 hour

    Crisp crepes layered with Griottines and topped with flambed hot Griottines juice and Kirsch - dare to be different with this stunning dessert.

    London, England, UK
    1 person made this

    Serves: 6 

    • 250g plain flour, sifted
    • 6 egg yolks
    • 130g caster sugar
    • 50ml light beer
    • 500ml milk
    • 1 pinch salt
    • 6 tablespoons butter
    • 1 (35cl) jar Griottines with juice
    • 1 pinch ground cinnamon
    • 100ml liquid sugar syrup
    • 6 tablespoons caster sugar
    • 2 tablespoons Kirsch liqueur

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. To make the batter, mix the flour, egg yolks, the 130g sugar, beer, milk, salt and 3 tablespoons of the butter, melted, together. Leave to rest for two hours in a cool place, if you have time.
    2. Chop half the Griottines and cook gently in 2 tablespoons of butter for 3 to 4 minutes. Add a pinch of cinnamon and reserve in a warm dish.
    3. Make a dozen crepes and keep warm.
    4. Gently melt 1 tablespoon of butter in a frying pan. Over a gently heat cook the sugar syrup to a caramel. Before it hardens, pour over the cooked Griottines and mix.
    5. Fill one half of each crepe with this mixture, roll or fold them into four in the pan and sprinkle with the 6 tablespoons sugar.
    6. Heat for a few moments. Arrange the crepes attractively on hot plates and decorate with whole Griottines. Flambe with Griottines juice and Kirsch then pour over the crepes.


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