Kumquat-Pecan Crepes Recipe

Step 1

For filling: Seed, chop and pat dry kumquats, reserving 1/3 cup kumquat syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup butter, kumquats and 3 tablespoons Cognac in processor or blender and mix well using on/off turns. Turn into bowl. Cover and freeze at least 1 hour. (Filling can be prepared ahead and frozen.)

Step 2

To assemble crepes: Generously butter two 7x11-inch baking dishes. Reserve 1/3 cup filling for sauce. Fill each crepe with about 1 1/2 to 2 tablespoons filling. Roll crepes up cigar fashion. Arrange seam side down in single layer in prepared baking dishes. (Can be assembled to this point 1 day ahead, covered and refrigerated, or frozen for several days.)

Step 3

Preheat oven to 350 deg. Sprinkle crepes with remaining pecans and sugar and drizzle with melted butter. Bake until bubbling hot, about 15 minutes. Meanwhile, combine 1/3 cup reserved filling, 2 tablespoons Cognac and 1/3 cup reserved kumquat syrup in small saucepan and bring to simmer over low heat. Warm remaining Cognac in small saucepan.

Step 4

To serve, arrange crepes on platter and top with sauce. Ignite Cognac and pour over top, shaking platter until flame subsides. Serve immediately.

Things You'll Need

  • 1/2c Preserved kumquat
  • 3lg Egg
  • 1 1/2c Pecans; diced
  • 3/4c Sugar
  • 3/4c Butter; room temp
  • 3T Cognac
  • 1/2c Pecans; diced
  • 1/4c Sugar
  • 1/4c Butter; melted
  • 1/2c Cognac

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