Crêpes with flambéed figs and caramel sauce

Step 1 of 5: 

 

Caramelise 100 g sugar in a saucepan until golden brown. Carefully pour in the cream and simmer over low heat until the caramel has completely dissolved in the liquid. Then leave to cool.

Step 2 of 5: 

 

Shell the pistachios and roast them in a sealed Frying Pan without any fat. Leave to cool slightly, then roughly chop them.

Step 3 of 5: 

 

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

Step 4 of 5: 

 

Brush a coated Frying Pan with ½ tsp. oil. Pour in ¹⁄₈ of the batter and spread it thinly with circular movements. Bake the crêpe on both sides until light golden, then place it on a plate and keep warm. Repeat with the remaining batter.

Step 5 of 5:

Rub the figs with a damp kitchen towel and cut them in half. Heat them in the Frying & Serving Pan from the Original-Profi Collection® series without any fat and briefly sear the figs cut side down. Deglaze with the rum, ignite, and wait until the flame goes out.

To Serve, arrange 2 crêpes on each plate and distribute the figs on top. Drizzle with caramel sauce and sprinkle over the chopped pistachios.