Crêpes with flambéed figs and caramel sauce

Step 1 of 5: 

 

Caramelize 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 let cool.

Step 2 of 5: 

 

Shell the pistachios and toast them in a pan without oil. Let cool slightly, then roughly chop.

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. Let the batter rest for about 15 minutes.

Step 4 of 5: 

 

Brush a coated pan with ½ tsp oil. Pour in ¹⁄₈ of the batter and spread it thinly with circular motions. Bake the crêpe until pale yellow on both sides, then place on a plate and keep warm. Repeat with the remaining batter.

Step 5 of 5:

Rub the figs with a damp kitchen towel and halve them. Heat the Original-Profi Collection®  frying and serving pan without fat, then briefly sear the figs in it on the cut side. Deglaze with the rum, ignite it, 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 the chopped pistachios over them.