Crepes are easy to make, can be done ahead, and produce spectacular results flamed at the table. This is not just for drop-dead effect, the brandy is essential to the taste ensemble. Crepes can be made several days ahead, refrigerated, and warmed to room temp when needed. The recipes vary little, so choose one from any standard cookbook, and be sure to let the batter rest overnight before making the crepes.
Mincemeat and Pear Crepes
24 thin crepes
3 ripe pears
Juice of half a lemon
1/2 cup sugar
1 jar (28 oz.) mincemeat
3 ounces black walnut meats, chopped
1/2 cup brandy or cognac
Whipped cream
Peel, core, and slice the pears. Put them in a heavy saucepan with the sugar and lemon juice, and slowly bring to the simmer. Stir often until just tender. Combine with mincemeat and walnuts, heat the mixture, and set aside. If you do not wish to flame the crepes at the table, add the brandy to the mincemeat.
When you are ready to serve, whip the cream and sweeten it slightly. Heat some dessert plates, heat the mincemeat, and warm the crepes (wrapped in foil in a low oven). Put about one large tablespoon of mincemeat on each crepe and roll up. Arrange, seam side down, two to a plate. Keep the finished plates warm in a low oven until all are done. Or you can put all the filled crepes on a large platter to be passed at the table with a side dish of whipped cream.
Heat the brandy in a steel ladle over an open flame (a candle, for example), set it alight, and flame the crepes in a dimmed light for best effect. It’s easy to do — a small pan can replace the ladle — but be sure to heat the brandy because cold brandy is very hard to light. Heated brandy often will burst into flame of its own accord, so keep your head back. This is a very merry Christmas dessert.