Tag Archives: Antigua

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Dessert Crepes – Caribbean Style (with a Butter Rum Sauce)!

Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends).

Crepe Batter…

  • 4 Eggs
  • 1 Cup flour
  • 2 Tablespoons sugar
  • 1 Cup milk
  • 1/4 Cup water
  • 1 Tablespoon melted butter

Butter Rum Sauce…

  • 1/2 Cup brown Sugar
  • 1/2 Cup heavy cream
  • 1/2 Cup dark rum
  • 2 Tablespoons butter

Crepe Batter…

Combine all the ingredients in the jar of a blender, and process for one minute. Scrape down the sides of the blender with a rubber spatula and blend for another 15 seconds, until smooth. Set the batter batter aside to rest for an hour.

Preheat the omelet pan over a medium heat, lightly oil or butter the pan. With one hand pour 1/4 cup of batter into the hot pan. Using the other hand at the same time lift the pan above the heat and swirl the batter so it covers the bottom of the pan in a very thin layer. You have to work quickly before the batter cooks too much to swirl. Return the pan to the heat, cooking until the crepe bottom has browned. Carefully flip the pancake with a spatula to brown the other side. Remove from the pan and stack on a waiting heat proof plate. Repeat until the batter is finished.

I served the crepes 2 ways…. the first was with mango, Butter Rum Sauce and a dusting of confectioner’s sugar. The second was Banana and Nutella.

Butter Rum Sauce…

In a small heavy saucepan using medium heat, stir the brown sugar and the heavy cream until the sugar has melted. Pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.

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West Indian Pumpkin Soup Recipe - Nicole's Table - Antigua

Soup Time!

The result of this labour of love is that I get to make some wonderfully fresh and healthy meals either by what I grow in the yard or what I trade with others (pawpaw can get some great returns when trading!). I get to harvest wonderful flavors that are also good for you – What a combination!

This past week I took some of my pawpaw and visited a friend who is growing radishes, carrots, lettuce, and other vegetables that are a bit harder for me to grow on my hill. After a little bartering, I walked away with a fistful of radishes and greens and an idea for a great sweet potato and radish greens soup.

Before I got to work on the soup, my husband pitched that I try “twisting” my West Indian pumpkin soup with the radish greens, but I persisted and created my Sweet Potato and Radish Greens Soup instead. Why so? Because I had a flavor on my mind and wanted to try it out!

Here are the recipes for my new Sweet Potato and Radish Greens Soup and my West Indian Pumpkin Soup (to keep my husband happy). Please give them a try and let me know how things go for you on my Facebook page (just look up nt.ibrism.com in the Facebook search) or email me at reservations@nt.ibrism.com. Or, if you have your own soup recipe that you want to share, then send that along as well or post it on Facebook. Eat, learn, love life, and enjoy!