RECIPES

1. In a small liquor/shot glass, combine rum, freshly ground saffron and one teaspoon of sugar. Let sit for at least 30 minutes before using it (if possible, let sit overnight).

2. Pour flour and salt in a large bowl and make a well in the centre. Add the eggs and the melted butter. Whisk vigorously and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Add the saffron-rum mixture and stir well. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 1 hour.

3. Heat a 15 cm/6-inch crêpe pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.

4. Stack the crepes onto a plate, and serve sprinkled with sugar!

 The first thing you notice when you add saffron to your crepes (or any of your cooking/baking) is the beautiful and rather unusual yellow tint that it brings to the food. In this case, you get some lovely yellow crepes! Then, there are a few rules to keep in mind when using saffron. In order to help this precious spice to release its flavour the best way possible, you need to infuse in a small quantity of alcohol and sugar. Here, I combined it with rum and sugar in a small liquor/shot glass. Let sit for as long as possible, from a few minutes to a couple of hours and why not overnight before using it.

Then all you need to do is combine this saffron-rum mixture to the crepes batter and mix well. For this recipe, I also added 3 tablespoons of sugar to the batter (that not necessarily need sugar on the first place) for extra taste because of the saffron. For the rest, just cook your crepes as you would normally do, flipping them over once the first side is cooked through, and serve warm or cold with additional sugar sprinkled over. You can also flambe your crepes with rum if you feel like it. In any case, never forget to serve with a glass of strong cider on the side to enjoy your crepes as French do. 

https://www.delscookingtwist.com/saffron-crepes-with-rum/