Crepes a La Gelee
Keys: Desserts
Yield: 2
Ingredients:
4 oz flour sifted
1 x egg
1 x egg yolk
1 1/8 cup milk
2 tbl red currant jelly
1/4 cup port wine
1/2 pkt gelatine - (1 tspn)
2 tbl salted butter
2 tsp powdered sugar
Method:
Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until
it is a thin cream and set aside for 4 hours.
Melt jelly over low heat. Mix port and gelatin in a separate bowl and
add to jelly. Remove from heat and cool.
Melt butter in crepe pan on medium-high heat and add this to the pancake
batter. Whisk thoroughly. Pour a thin layer of batter into pan and let
cook until top layer becomes waxy. When pancake is lightly browned on
bottom, flip it to cook other side.
Transfer to a warm plate, second cooked-side up, and repeat with
remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up
and dust with powdered sugar.
This recipe yields 2 servings.
Comments: A specialty of Antoines in New Orleans, with minor changes by
Graham Kerr. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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