Kumquat-pecan crepes

 
                            KUMQUAT-PECAN CREPES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
      1/2   c            Preserved kumquat
    3       lg           Egg
    1 1/2   c            Pecans -- diced
      3/4   c            Sugar
      3/4   c            Butter -- room temp
    3       tb           Cognac
                         -----TOPPING-----
      1/2   c            Pecans -- diced
      1/4   c            Sugar
      1/4   c            Butter -- melted
      1/2   c            Cognac
 
   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.
  
 
 
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