Crepes tivoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Crepes | |
| 2 | cups | Creme Patissiere |
| 2 | tablespoons | Curacao |
| ½ | cup | Finely chopped walnuts |
| Kirsch | ||
| small | Fresh strawberries | |
| ¾ | cup | Fresh raspberries |
| Superfine sugar | ||
| Kirsch | ||
| 1½ | cup | Milk |
| 1 | Vanilla bean | |
| ½ | cup | Sugar |
| ¼ | cup | Flour |
Directions
MELBA SAUCE
CREME PATISSIERE
CREME PATISSIERE
Creme Patissiere: Cook the mixture over low heat, stirring constantly with a whisk, until it reaches a boil. Remove the vanilla bean & strain through a fine sieve. Stir as the cream cools & add vanilla extract if you did not use the vanilla bean. Melba Sauce: Force the strawberries and raspberries through a very fine sieve. Add sugar and kirsch to taste. Chill.
SCANDIA
SUNSET BLVD., LOS ANGELES. ALSO: KALVFILET-A DRY WHITE WINE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .