Crepes souffles pontchartrmn
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Light cream |
| 2 | Eggs | |
| ¾ | teaspoon | Mace |
| 1 | cup | Sifted* all-purpose flour |
| ¾ | cup | Golden rum |
| 1 | cup | Milk |
| 1 | tablespoon | Vanilla extract |
| 3 | Egg whites | |
| 1 | teaspoon | Butter |
| 1 | cup | Confectioners' sugar |
| ½ | teaspoon | Grated orange peel |
| 3 | Egg yolks | |
| ½ | cup | Granulated sugar |
| ¾ | teaspoon | Vanilla extract |
| ½ | cup | Milk |
| ¾ | teaspoon | Almond extract |
Directions
CREPES
SOUFFLE FILLING
SAUCE
Crepes:
1. In bowl, beat 2 eggs well. Add flour, 1 cup milk, 1 tablespoon vanilla, and butter. Stir until smooth
2. For each crepe, lightly grease hot 7-inch skillet Pour in about 2 tablespoons batter, rotating pan quickly to spread batter completely over bottom of pan. Cook over medium heat to brown lightly - 2 minutes per side.
Remove to rack.
3. Sauce: Place yolks in double boiler top. Stir in sugar, milk, cream, mace. Cook over simmering water, stirring, until thick - - 10 minutes.
Remove from water. Add rum.
4. Filling: Beat whites in bowl, with mixer at low speed- 3 minutes.
Gradually beat in sugar, beating until stiff peaks form - - about 10 minutes. Blend in orange peel and extracts.
5. Heat oven to 450F. Spoon 2 tablespoons filling on center of each crepe; fold in half. Place in shallow, oven-proof dish. Bake, uncovered, 5 minutes,until hot and puffed. Spoon a little sauce over. Pass rest Serve at once, from dish. Serves 6.
Recipe by: diane@... (Pontchartrain Hotel, New Orleans) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary" <diane@...> on Nov 27, 1997