Rum pancakes with caramelised figs
- Preparation 5 min
- Cooking 20 min
- Servings 2 servings
- Freezing Not recommended
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🍂 Flambéed crêpes worthy of a 5-star brunch
A rum-infused crêpe batter, fresh figs caramelized in maple syrup and a spectacular flame that gets everyone out of their seats. My rum pancakes with caramelised figs are the kind of recipe that turns an ordinary Sunday morning into a gourmet brunch. No need to make a reservation at a fancy restaurant. Everything comes together in 25 minutes in your own kitchen.
🔥 The flambe show is included
The best part of this recipe is the moment you light up the figs with rum. It never fails to impress, whether for Mother’s Day brunch, a birthday celebration or simply to treat your loved one on a Saturday morning. The figs become meltingly tender and candied in maple syrup, while the rum adds a depth of flavor that makes every bite absolutely irresistible.
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🔥 Stress-free flambéing
Use a long BBQ lighter and stay away from flammable objects. The flame rises quickly but goes out within seconds. If the rum does not ignite, it is not hot enough — add a small extra splash and try again. The show is worth it!
🫙 Make the crêpes ahead of time
The crêpe batter can rest in the fridge for up to 24 hours — this lets the gluten relax and gives you more tender crêpes. Stack the cooked crêpes between sheets of parchment paper and refrigerate. Reheat for 30 seconds in the microwave or oven before serving.
🌡️ The right cooking temperature for the figs
The secret is gentle cooking. Melt the butter over medium-low heat and let the figs caramelize slowly in the maple syrup. If the liquid reduces too quickly, lower the heat. The figs are ready when they are soft to the touch and the syrup has thickened slightly.
🍐 Switch up the fruits with the seasons
Fresh figs are only available in late summer and fall. In winter, try Bosc pears or Cortland apples. In spring, juicy peaches work beautifully. Same maple syrup caramelization technique, same rum flambé — the result is always spectacular.
🥄 Getting the rum dosage right
One capful of rum in the batter is enough to flavor the crêpes without making them boozy. For the flambé, 2 tsp of dark rum does the job. If you want a stronger flavor, increase to 1 tbsp, but be warned — more rum means a higher flame!
✅ What to serve with my rum pancakes with caramelised figs?
- Proteins: crispy bacon, maple sausages, grilled ham.
- Toppings: whipped cream, Greek yogurt, caramelized walnuts.
- Drinks: café latte, mimosa, freshly squeezed orange juice.
- As a main: pair with scrambled eggs or a croissant French toast for a complete brunch.
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Crêpe batter ingredients
- 1 cup (250 ml) milk
- 1 cup (250 ml) all-purpose flour
- 2 eggs
- 1 capful of dark rum
- Canola oil for the pan
Caramelized figs ingredients
- 4 figs, gently washed and halved lengthwise
- 1 1/2 tbsp (22 ml) butter
- 1/4 cup (60 ml) maple syrup + 3 tbsp (45 ml)
- 2 tsp (10 ml) dark rum
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Preparation
- Preheat oven to 200°F (95°C).
- In a small skillet over medium-low heat, melt the butter and place the figs cut-side down. Add 1/4 cup (60 ml) maple syrup and cook gently for about 8-10 minutes, stirring as delicately as possible. If the liquid reduces too quickly, lower the heat and add a bit more syrup as needed. The figs will become soft to the touch. Flip gently!
- Add the rum and flambé using a long BBQ lighter! Reduce heat to minimum and keep warm. Add a little more rum if it does not ignite. Warning: flambé the figs away from any objects as the flame can reach quite high!
- Meanwhile, prepare the crêpes. In a large bowl, combine all batter ingredients and whisk vigorously until smooth and lump-free.
- Heat a skillet over medium heat and add about 1/2 tsp (2 ml) canola oil in the center. Using a paper towel, spread the oil evenly to leave only a thin layer. Keep the paper towel and reuse it to oil the pan after every 2 crêpes or so.
- Pour a ladleful of batter in the center and swirl the pan to get the desired size. For a thin crêpe, make a large circle. For a thicker one, make a smaller circle! Cook for about 2-3 minutes or until the edges curl slightly and the bottom is nicely golden. Flip and cook 2-3 more minutes. Place in the oven on an aluminum plate and repeat until the batter is used up!
- When ready to serve, add about 3 tbsp (45 ml) of syrup to the figs. Stir gently and pour everything over the crêpes!
Note: You can make the same recipe with pears, apples or even peaches!
Yes, as long as you take a few precautions. Use a long BBQ lighter, stay away from curtains and flammable objects, and do not lean over the pan. The flame rises quickly but goes out within seconds. If the rum does not ignite on the first try, add a small splash more.
Pears, apples and peaches work beautifully with the same maple syrup caramelization technique. Cut them into wedges, cook them gently in butter and syrup, then flambé with rum the exact same way.
The trick is to pour the batter in the center of a well-heated pan and quickly swirl it into a thin, even circle. Make sure your batter is smooth and lump-free. If it is too thick, add a splash of milk. Lightly oil the pan between each crêpe with a paper towel.
You can make the crêpes the night before and stack them between sheets of parchment paper in the fridge. However, the caramelized figs are best fresh — prepare them just before serving to keep their meltingly tender texture and flambéed flavor.
My rum pancakes with caramelised figs are perfect for a gourmet brunch. Pair them with my bagels with eggs in the hole for a savory side, or my bacon blueberry spread for an explosive sweet-and-salty combination. For a complete brunch, add my egg, bacon and ham tortilla bowls and a good cup of coffee.
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