Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Crepes: |
| 1 large | Egg |
| ⅔ cup | All-purpose flour |
| ⅔ cup | Milk |
| 2 tablespoons | Butter; melted |
| ¼ cup | Godiva Liqueur |
| ¾ tablespoon | Sugar |
| \N \N | Pastry Cream: |
| \N 5 | large egg yolks |
| \N 7 | tablespoons flour 2 2/3 cups milk -- scalded |
| \N \N | whipped cream as needed |
| \N \N | strawberries for garnish |
| \N \N | fresh mint leaves for garnish |
⅓ cup sugar
⅔ teaspoon orange zest ¾ cup Godiva Liqueur -- divided For the crepes, combine the eggs and flour in a blender and blend until smooth. Gradually add the milk until fully mixed. Pour in the butter, Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for two hours. For each crepe, pour 2 tablespoons (1 oz) of batter onto a lightly greased 8-inch non-stick saute' pan and tilt to cover the bottom of the pan. Cook on medium-high heat until the edges are light brown, turn over and cook for one additional minute. Stack the crepes with wax paper between each, cover and refrigerate. Yields approximagely eight crepes.
For the pastry cream, beat the egg yolks, sugar, and orange zest in a mixer, add the flour and mix until smooth. Gradually add the milk and ½ cup of Godiva Liqueur until blended. Pour into a saucepan and bring to a boil; boil for four minutes, stirring constantly. Remove from heat and stir in the remaining Godiva Liqueur. Strain the pastry cream into a bowl, cover and refrigerate. Yields one quart. To serve, fill each crepe with ½ cup pastry cream, fold it in half and garnish with whipped cream, strawberries, and fresh mint.
Recipe By : Giuseppe Manco, Quisiana Trattoria, New York Posted to EAT-L Digest 14 October 96 Date: Mon, 14 Oct 1996 22:20:47 -0700 From: Matt Crapo <olymatt@...>