Time: 20 min.
Complexity: easily
Servings: 4

If you already have pre-made crepes, this elegant dessert won't take long to prepare. Serve the crepes with flambéed peaches, topped with whipped cream or ice cream. To safely ignite the peaches in rum, use a long lighter, turn off the stove, and make sure there's nothing above the pan. Let the flames die down completely before arranging the fruit.

Ingredients:

• 4 store-bought pancakes
• 4 tbsp unsalted butter + melted butter for greasing pancakes
• 2 peaches, thinly sliced
• 0.5 cups of sugar
• 1/3 cup dark rum
• Juice of half a lime

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pancakes, peaches, lime, rum

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Preparation:

Step 1
• Lightly brush the crepes with melted butter and heat in a large nonstick skillet over medium heat for 15-30 seconds. Flip and fold twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crepes.
Step 2
• In the same skillet, sauté the peaches in butter and sugar over medium heat until softened, 3-5 minutes. Carefully pour in the rum and light with a long lighter. Cook until the alcohol burns off, then add the lime juice. Arrange the peaches on top of the pancakes.

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