For dessert or a decadent breakfast Apple Pie Crepes with Rum Butterscotch Sauce is the perfect post holiday meal this season. Later in the day warm up with Hot Pumpkin Buttered Rum .

It’s the day before Thanksgiving and I’m guessing you probably have your menus all sorted out by now, or you could be like me and still deciding on what appetizer to make. Nothing says giving thanks like scrambling at the supermarket on the Wednesday before Thanksgiving to purchase ingredients because a lack of communication. (ahem, thanks bro ahem).

Regardless of your situation come Thursday, it never hurts to have a last minute dessert recipe come your way, especially when that dessert can a) be prepared in advance and b) be opted to serve for brunch Friday morning. Oh and if you don’t feel like making dessert, then make this after dinner cocktail – it takes 5 minutes but you’ll impress everyone at the table. It’s a win-win situation in my book.

These apple pie crepes bring everything to table that you love about apple pie, perhaps minus the flaky crust, but we replace that with some rum butterscotch sauce. Yes, this would be a really decadent and sweet breakfast but when you’ve just celebrated one of the most caloric holidays of the year, what’s one more little bite? Just hit the gym that afternoon and perhaps skip that scoop of ice cream on top!

Susan Palmer Apple Pie Crepes with Rum Butterscotch Sauce #CaptainsTable Apple Pie Crepes with Rum Butterscotch Sauce & Hot Pumpkin Buttered Rum #CaptainsTable Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients For the crepes: 1 cup all purpose flour

11/4 cups whole milk

1/4 cup water

4 large eggs

1/4 teaspoon salt

3 tablespoons unsalted butter, melted

additional melted butter for the crepe pan

For the filling: 4 large apples (such as fuji or jonagold) peeled, cored and diced into 1/4 inch chunks

juice from 1/2 lemon

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon clove

pinch of salt

3 tablespoons unsalted butter

1 tablespoon Captain Morgan Original Spiced Rum

For the rum butterscotch sauce: 1 cup dark brown sugar

4 tablespoon unsalted butter

1/4 cup heavy cream

1/4 cup Captain Morgan Original Spiced Rum

1/2 teaspoon sea salt or kosher salt

For the pumpkin butter: 1/2 tablespoon unsalted butter, room temperature

1/2 tablespoon pure pumpkin puree

1/4 teaspoon ground cinnamon

For the drink: 4oz hot water

2oz Captain Morgan Black Spiced Rum

1 tablespoon pumpkin butter mix

freshly grated nutmeg and cinnamon stick to garnish Instructions In a blender place the flour, milk, water, eggs, salt and melted butter. Pulse about 10-12 times until the batter is completely combined. Place the batter in the refrigerator to rest for at least 2 hours – batter can be made up to a day ahead of time. Using a crepe pan or cast iron skillet heat on medium - you know the pan is hot enough when the butter sizzles when you brush it on the pan. Pour about 1/2 cup batter (this is for a 10 inch pan) on the skillet and swirl it around to create an even thin pancake. Cook for 2 minutes and with a thin spatula, carefully flip over Cook the crepe for an additional minute and transfer to a parchment lined baking sheet. Continue to cook the remaining crepes. Crepes can also be made ahead of time, and frozen for about a month if wrapped tightly in plastic and a ziploc. If making crepes ahead of time, warm in your skillet for 30-45 seconds before filling. To make the filling: In a large bowl toss the apples, lemon juice, brown sugar, cinnamon, nutmeg, clove and salt. Let sit for 20-30 minutes. In a medium saute pan over medium heat, melt the butter and add the apples and their juices. Cook about 5-7 minutes or until the liquid has become thick and syrupy. Stir in the rum and cook for another 3 minutes. Transfer the apple pie filling to a bowl. Carefully wipe the saute pan clean with a paper towel and turn the heat back to medium. Add the brown sugar and 4 tablespoons of butter. Stir continuously until both have melted and the sugar starts to bubble and become lava like in texture. Carefully stir in the heavy cream and then rum. Cook for about 3-4 minutes longer. You want a nice thick but pourable sauce. Finish by stirring in the sea salt. Let cool slightly before transferring to a heat resistant glass jar or container. To fill the crepes: You can fill the crepes two way. The first is to stack them like pancakes, take a plate and put a crepe down, spread a small amount of apple pie filling over the top, drizzle with a little butterscotch sauce and top with another crepe. Continue with as many layers as you wish. The second way is to take a crepe, fill with about 1/2 to 3/4 cup of apple pie filling a small drizzle of butterscotch sauce and roll. Finish with a scoop of vanilla ice cream but additional rum butterscotch sauce on top. In a small bowl whisk together the butter, pumpkin puree and ground cinnamon. In a mug or in an Irish Coffee mug pour the hot water and rum. Add the pumpkin butter mixture and stir together with the cinnamon stick. Grate fresh nutmeg overtop and serve immediately while still hot. 6.6.16 https://girlinthelittleredkitchen.com/2013/11/apple-pie-crepes-with-rum-butterscotch-sauce-hot-pumpkin-buttered-rum-captainstable/ Susan Palmer - Girl In The Little Red Kitchen

Also don’t forge that every time the #CaptainsTable hashtag is used over social media $1 will be donated to WhyHunger. So please share the love and submit some of your favorite Captain Morgan recipes too using the hashtag. Feel free to check out ideas on their Facebook and Pinterest pages.

Disclaimer: I was provide with 3 bottles of Captain Morgan Rum, plus a small stipend to cover the cost of ingredients.