Crêpes with flambéed figs and caramel sauce

Step 1 of 5: 

 

Caramelize 100 g sugar in a pot until golden brown. Carefully pour in the cream and simmer over low heat until the caramel has completely dissolved in the liquid. Then let it cool.

Step 2 of 5: 

 

Peel the pistachios and toast them in a sealed pan without fat. Let them cool slightly and then chop them roughly.

Step 3 of 5: 

 

For the crepe batter, mix the flour, 3 tbsp sugar, and 1 pinch of salt with the milk, then add the eggs and mix everything well. Let the batter rest for about 15 minutes.

Step 4 of 5: 

 

Grease a non-stick pan with ½ tsp oil. Pour in ¹⁄₈ of the batter and spread it thinly with circular motions. Bake the crepe on both sides until light yellow, then place it on a plate and keep warm. Repeat with the remaining batter.

Step 5 of 5:

Wipe the figs with a damp kitchen towel and halve them. Heat them in the Original-Profi Collection® series frying & serving pan without fat and briefly sear the figs on their cut side. Deglaze with rum, ignite, and wait until the flame goes out.

To serve, arrange 2 crepes each on plates and distribute the figs on top. Drizzle with caramel sauce and sprinkle with the chopped pistachios.