Bourbon Flambé

Preparation of the Bourbon Flambé Sauce In a small saucepan over medium heat, combine the bourbon, brown sugar, unsalted butter, salt, cinnamon, and nutmeg. Stir until the sugar is dissolved and the mixture is smooth. Remove from heat and set aside.

Preparation of the Crepes In a mixing bowl, whisk together the flour, whole milk, eggs, melted butter, and a pinch of salt until the batter is smooth and free of lumps. Allow the batter to rest for 15-30 minutes.

Cooking the Crepes Heat a non-stick skillet or crepe pan over medium heat and lightly coat with cooking spray or extra butter. Pour a small ladleful of batter into the pan, swirling to coat the bottom evenly. Cook until the edges begin to lift and the bottom is golden brown. Flip the crepe and cook the other side until golden. Repeat with the remaining batter, stacking the cooked crepes on a plate separated by wax paper.

Assembling the Crepes Once the crepes are ready, fold them into quarters or roll them up and place them on a heatproof serving dish or platter.

Warming the Bourbon Flambé Sauce Return the prepared bourbon flambé sauce to the stovetop and heat over low heat until warm.

Flambéing the Dish Carefully pour the bourbon flambé sauce over the stacked or rolled crepes. Using a long lighter, carefully ignite the bourbon sauce to create a dramatic flambé effect. Allow the flames to burn out naturally.

Serving the Bourbon Flambé Serve immediately, accompanied by scoops of vanilla ice cream and a generous drizzle of the bourbon flambé sauce. Garnish with fresh berries or fruit slices and mint leaves, if desired.