Rhum pancakes with caramelised figs - Le Coup de Grâce
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    • Rhum pancakes with caramelised figs

    Preparation :5 min Cooking :20 min
    Difficulty :medium
    Servings :2

    My rhum pancakes with caramelised figs are the best combination to fix a solid hangover! I also use rhum to flambé my figs to add the “Coup de Grâce” effect!

    Ingredients for the pancakes dough

    • 1 cup milk
    • 1 cup all purpose flour
    • 2 eggs
    • 1 teaspoon brown rum
    • Canola oil for the pan

    Ingredients for the caramelised figs

    • 4 figs gently washed, halved lengthwise
    • 1 1/2 tablespoon butter
    • 1/4 cup maple syrup + 3 tablespoons
    • 2 teaspoons brown rum

    Preparation

    • Preheat the oven at 200°F.
    • In a small pan at medium-low heat, melt the butter and add the figs flesh side down. Add 1/4 cup of maple syrup and slowly cook for about 8 to 10 minutes while stirring gently from times to times. ( Lower heat and add some syrup if reducing too fast ). They will become softer to the touch. Flip the figs slowly, as gently as possible.
    • Add the rhum and flambé them with a BBQ lighter! ( Add a little bity more if not lighting ). Reduce heat at minimum and keep warm. *** Warning, it is strongly recommended to flambé the figs away from any object since the flame can burst pretty high! I am sure you look better with your eyebrows!***
    • Meanwhile, prepare the pancakes. In a big bowl, combine the pancake ingredients together and whisk to remove lumps.
    • In a pan at medium heat, add about 1/2 teaspoon of canola oil in the center. With a paper towel, spread the oil evenly in order to leave only a thin coat. Keep the paper and reuse it to add oil every 2 pancakes. Add oil on the paper if needed.
    • Drop a small ladle of pancake mix in the middle of the pan and turn it around to obtain the desired size. Form a big round shape for thin crepes and small for thick ones! Cook for about 2-3 minutes or until the sides are curly and there is a nice coloration under. Flip and cook for another 2-3 minutes. Put in the oven on an aluminium plate and repeat until all the pancake mix is gone!
    • When it is time to serve, add 3 tablespoons of maple syrup on the figs. Stir gently then pour everything on the pancakes!
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    Our wine stewards suggest

    +- 15$Domaine Lafrance

    A medium-dry cider dosed with a bit of ice cider which gives it a great roundness and makes it the perfect candidate for the brunch.

    +- 30$Banfi Rosa Regale 2013

    A nice discovery from north Italy, a sparkling wine with hints of flowers and wild strawberries.

    Mi-Figue Mi-Raisin, La Memphré/Loup Rouge

    Strong seasonal beer fermented with figs and grapes, it has also been matured in fortified wine oak barrels. notes of port and candied fruits will mix with the flambéed figs to make a greedy brunch.

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    Rhum pancakes with caramelised figs

    • Preparation : 5 min
    • Cooking : 20 min
    • Servings : 2

    Ingredients for the pancakes dough

    • 1 cup milk
    • 1 cup all purpose flour
    • 2 eggs
    • 1 teaspoon brown rum
    • Canola oil for the pan

    Ingredients for the caramelised figs

    • 4 figs gently washed, halved lengthwise
    • 1 1/2 tablespoon butter
    • 1/4 cup maple syrup + 3 tablespoons
    • 2 teaspoons brown rum

    Preparation

    • Preheat the oven at 200°F.
    • In a small pan at medium-low heat, melt the butter and add the figs flesh side down. Add 1/4 cup of maple syrup and slowly cook for about 8 to 10 minutes while stirring gently from times to times. ( Lower heat and add some syrup if reducing too fast ). They will become softer to the touch. Flip the figs slowly, as gently as possible.
    • Add the rhum and flambé them with a BBQ lighter! ( Add a little bity more if not lighting ). Reduce heat at minimum and keep warm. *** Warning, it is strongly recommended to flambé the figs away from any object since the flame can burst pretty high! I am sure you look better with your eyebrows!***
    • Meanwhile, prepare the pancakes. In a big bowl, combine the pancake ingredients together and whisk to remove lumps.
    • In a pan at medium heat, add about 1/2 teaspoon of canola oil in the center. With a paper towel, spread the oil evenly in order to leave only a thin coat. Keep the paper and reuse it to add oil every 2 pancakes. Add oil on the paper if needed.
    • Drop a small ladle of pancake mix in the middle of the pan and turn it around to obtain the desired size. Form a big round shape for thin crepes and small for thick ones! Cook for about 2-3 minutes or until the sides are curly and there is a nice coloration under. Flip and cook for another 2-3 minutes. Put in the oven on an aluminium plate and repeat until all the pancake mix is gone!
    • When it is time to serve, add 3 tablespoons of maple syrup on the figs. Stir gently then pour everything on the pancakes!

    Innkeeper, drinks!

    +- 15$Domaine Lafrance

    A medium-dry cider dosed with a bit of ice cider which gives it a great roundness and makes it the perfect candidate for the brunch.

    +- 30$Banfi Rosa Regale 2013

    A nice discovery from north Italy, a sparkling wine with hints of flowers and wild strawberries.

    Mi-Figue Mi-Raisin, La Memphré/Loup Rouge

    Strong seasonal beer fermented with figs and grapes, it has also been matured in fortified wine oak barrels. notes of port and candied fruits will mix with the flambéed figs to make a greedy brunch.

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