| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruits |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
Preserved kumquat |
| 3 |
|
Egg |
| 1 1/2 |
c |
Pecans, diced |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Butter, room temp |
| 3 |
T |
Cognac |
| 1/2 |
c |
Pecans, diced |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter, melted |
| 1/2 |
c |
Cognac |
INSTRUCTIONS
For filling: Seed, chop and pat dry kumquats, reserving 1/3 cup
kumquat syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup
butter, kumquats and 3 tablespoons Cognac in processor or blender and
mix well using on/off turns. Turn into bowl. Cover and freeze at least
1 hour. (Filling can be prepared ahead and frozen.) To assemble
crepes: Generously butter two 7x11-inch baking dishes. Reserve 1/3 cup
filling for sauce. Fill each crepe with about 1 1/2 to 2 tablespoons
filling. Roll crepes up cigar fashion. Arrange seam side down in
single layer in prepared baking dishes. (Can be assembled to this
point 1 day ahead, covered and refrigerated, or frozen for several
days.) Preheat oven to 350 deg. Sprinkle crepes with remaining pecans
and sugar and drizzle with melted butter. Bake until bubbling hot,
about 15 minutes. Meanwhile, combine 1/3 cup reserved filling, 2
tablespoons Cognac and 1/3 cup reserved kumquat syrup in small
saucepan and bring to simmer over low heat. Warm remaining Cognac in
small saucepan. To serve, arrange crepes on platter and top with
sauce. Ignite Cognac and pour over top, shaking platter until flame
subsides. Serve immediately. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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