Lemon Gin Crêpes Flambés

Ingredients:

• Crêpes Batter –
• 1⁄4 cup (50g) unsalted butter
• 2 cup (300g) all purpose flour, sifted
• 1⁄4 cup (50g) sugar
• 3 eggs
• 3 cup (750ml) milk
• 3 tbsp (45ml) Sheringham Fresh Lemon Liqueur
• 1⁄4 cup cooking oil

Flambe:

• 15-18 crepes, divided
• 5-6 tbsp (75.6g-85g) butter, divided
• 5-6 tbsp (62.5g-75g) sugar, divided
• 5-6 tbsp (2.5 oz- 3oz) lemon juice, divided
• 10-12 tbsp (5 oz-6 oz) Sheringham Fresh Lemon Liqueur, divided

Method:

1. In a 10-inch pan on medium low heat, melt butter until it gets brown but not burned, about 4 minutes, and set aside. Clean the pan with a paper towel but do not wash.
2. In a large bowl, mix flour, sugar, and eggs together. Slowly incorporate milk until reaching a very thin and uniform batter consistency. Add lemon gin and brown butter, mix until combined.
3. Pour oil in a small ramekin, fold a piece of paper towel in four and place in the ramequin, 2⁄3 submerged in the oil.
4. Preheat the same pan on medium heat, and coat the bottom of the pan with oil, using the paper towel.
5. Pour a 1⁄4 cup of batter in the pan, while swirling it around to make sure the batter is spread evenly. Let cook for 2 or 3 minutes. Flip, and cook for another 2 minutes. Repeat until the batter is finished, piling the crepes on a foil covered plate to keep them warm.
6. Once all the crepes are done, let’s flambe them! Working in batches, add to the pan, on medium high, 1 tbsp butter, 1 tbsp sugar and 1 tbsp lemon juice. Once melted, place 3 crepes, each folded in four and coat them in the lemon mixture. Add 2 tbsp of gin and flambé it. You can either tilt the pan if you’re using a gas stove, a long match or a bbq starter to light the gin. Be mindful of the flame.
7. Repeat until crepes are finished.