Kumquat-pecan crepes


Crepes with kumquat flavor.


1 c kumquat (preserved kumquats)
1 c butter (1/4 melted, 3/4 at room temperature)
1 c sugar
3 T brandy (or Cognac)
3 egg (large)
1⁄2 c brandy (best Cognac, if not more brandy)
1 pk crepes


  1. Seed, chop and then pat dry the kumquats, reserving 1/3 cup of the kumquat syrup.
  2. 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.
  3. Turn out into a bowl. Cover and chill for at least 1 hour.
  4. Generously butter two 7x11 inch baking dishes.
  5. Fill each crepe with about 1 1/2 to 2 tablespoons of the filling. Reserving about 1/3 cup.
  6. Roll crepes up in a cigar fashion.
  7. Arrange them seam side down, in single layer, in the prepared baking dishes.
  8. Preheat oven to 350° F.
  9. Sprinkle the crepes with the remaining pecans and sugar. Drizzle with 1/4 cup melted butter.
  10. Bake until bubbling hot, around 15 minutes.
  11. 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
  12. Warm the remaining Cognac in small saucepan.
  13. To serve, arrange crepes on platter and top with sauce.
  14. Ignite the Cognac and pour over top, shaking platter until flame subsides.
  15. Serve immediately.
6 servings
Preparation time
Cooking time
Total time
1 hour