FILLING
1/2 cup preserved kumquat
3 large egg
1 1/2 cup pecans, diced
3/4 cup sugar
3/4 cup butter, room temp
3 tbsp cognac
TOPPING
1/2 cup pecans, diced
1/4 cup sugar
1/4 cup butter, melted
1/2 cup cognac
A Recipe for
Kumquat-Pecan Crepes
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This Recipe for Kumquat-Pecan Crepes is one of thousands in the Recipes-to-go Fruit Cookbook.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
If you enjoy this Kumquat-Pecan Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This is a recipe for Kumquat-Pecan Crepes from the recipe cookbook of Recipes-to-go (Fruit)
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Health food makes me sick. |
| Calvin Trillin |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
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.
Serves: 1
Kumquat-Pecan Crepes Recipe brought to you by Recipes To-Go