Kumquat-pecan crepes
Crepes with a kumquat and pecan butter filling. Kumquats are the citrus you eat whole, skin and all. The peel is sweet. The flesh is tart.
Instructions
Seed, chop and then pat dry the kumquats, reserving 1/3 cup of the kumquat syrup.
Combine the eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup butter t room temperature, kumquats and 3 tablespoons brandy in a blender pulse to mix well.
Turn out into a bowl. Cover and chill for at least 1 hour.
Generously butter two 7x11 inch baking dishes.
Fill each crepe with about 1 1/2 to 2 tablespoons of the filling. Reserving about 1/3 cup.
Roll crepes up in a cigar fashion.
Arrange them seam side down, in single layer, in the prepared baking dishes.
Preheat oven to 350° F.
Sprinkle the crepes with the remaining pecans and sugar. Drizzle with 1/4 cup melted butter.
Bake until bubbling hot, around 15 minutes.
While baking, combine the 1/3 cup reserved filling, 2 tablespoons Cognac and the 1/3 cup reserved kumquat syrup in small saucepan and bring to simmer over a low heat
Warm the remaining Cognac in small saucepan.
To serve, arrange crepes on platter and top with sauce.
Ignite the Cognac and pour over top, shaking platter until flame subsides.
Serve immediately.
Notes
Toast the pecans first. Even if the recipe does not say to, lightly toasting them will give you a deeper, nuttier flavor and better texture.
Pulse just until combined. You want a rich paste with some texture from the pecans and kumquats, not a completely smooth puree.
Do not boil it hard. The goal is glossy and spoonable, not reduced into a thick syrup.
Warm Cognac helps it ignite, but open flame near alcohol is not casual kitchen business. If there is any doubt, skip the flame and just spoon the warm Cognac over or leave it out entirely.
Or Skip the final flame entirely and serve with the warm kumquat-brandy sauce spooned over the top. Easier and safer.
Variations
Swap the kumquats for finely chopped candied orange peel or orange marmalade for a more familiar citrus profile.
Use toasted walnuts instead of pecans for a slightly more bitter, deeper nut flavor.
Use toasted ground almonds and a splash of orange liqueur or Amaretto for a more delicate filling.