This sweet-tooth fantasy was served to me many years ago on a trip to Louisiana. While it might not look seriously stunning, the crepes are baked with a rum spiked pecan meringue filling which puffs up when baked. For a time saving tip, make the crepes in advance and freeze or buy frozen read-made crepes. I suggest you look for Marcel’s, they are light and thin like traditional crepes should be.

Ingredients

• 8 crepes (see recipe on this website)
• 1 cup pecan nuts, toasted
• ½ cup mascarpone
• ½ cup corn or maple syrup
• 1 egg yolk
• 2 tblsp melted butter
• 1 tsp vanilla essence
• 3 egg whites
• ½ cup icing sugar
• 2 tblsp rum

Method

1. Chop the pecans finely and mix with the mascarpone, corn or maple syrup, egg yolk, melted butter and vanilla essence. Set aside.
2. In a clean bowl beat the egg whites until frothy. Add the icing sugar and continue beating until they form stiff peaks. Fold in the rum. Fold ½ a cup of the meringue into the reserved pecan sauce.
3. Place a crepe on a chopping board. Place, two tablespoonfuls of pecan sauce in one quarter of the crepe and top with a large dollop of meringue mixture. Fold the crepe up so that you have it in quarters with one quarter only being filled. Transfer to a baking-paper lined tray.
4. Bake the crepes at 220°C for about 5-7 minutes until the meringue puffs up. Remove from the oven and serve immediately with remaining pecan sauce.