CRÊPES GEORGETTE

 We enjoyed our pancake day yesterday- and I thought you might enjoy me sharing the recipe :)

CRÊPES GEORGETTE

Crepes Georgette
Originally uploaded by Spinneretta

Pastry Crème
2 egg yolks
1 egg white
2 oz sugar (finely ground sugar is best)
1 oz plain flour
½ pint milk
½ t Vanilla extract

Crêpes
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Crêpes Georgette
2oz Butter
6 Pineapple Rings, drained and finely chopped
4 T Rum, divided
Pastry Crème,
Crêpe style pancakes
Icing sugar for Dressing

Crêpes
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Pastry Crème
Whisk the eggs with the sugar in a mixing bowl until pale and creamy. Sift in flour, whisking. Gradually add milk. Pour into a small saucepan and bring to the boil whisking continuously.
Simmer over a very low heat for 2-3 minutes to ensure the flour is cooked.
Add the vanilla. Set aside.
This can also be use to make custard or fruit pastries as a flan filling.

Crêpes Georgette
Melt butter, using a small amount to grease a flameproof dish.
Add 1 T rum to pastry crème and mix in well until smooth.
Add pineapple and mix well.
Fill pancakes ½ full and roll into a tube.
Brush with butter.
Dredge with icing sugar and brand with a hot skewer.
Grill until icing sugar is glazed.
Before serving, cover with the rest of the rum and set ablaze!