Rum pancakes with caramelised figs

• 1 cup (250 ml) milk
• 1 cup (250 ml) all-purpose flour
• 2 eggs
• 1 capful of dark rum
• Canola oil for the pan

• 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

1. Preheat oven to 200°F (95°C).
2. 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!
3. 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!
4. Meanwhile, prepare the crêpes. In a large bowl, combine all batter ingredients and whisk vigorously until smooth and lump-free.
5. 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.
6. 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!
7. 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!