Sabra crepes

Yield: 8 servings

Measure Ingredient
1 cup Sifted 10x sugar
2 tablespoons Sabra liqueur OR>>>>
Any brand kosher orange liq.
1 Egg yolk
1 cup Milk
3 Egg yolks, well beaten
½ cup Sifted cake flour
1 tablespoon Sugar
1 teaspoon Salt

FILLING:

Thoroughly blend sugar and 1 tb. liqueur. Add mixture to well-beaten egg yolk to make a paste; beating untill smooth (abt.

consistency of mayonnaise).

CREPES:

Combine milk and egg yolks. Mix flour with sugar and salt. Add liquid mixture to dry ingreds., and mix thoroughly. Preheat griddle to med heat and grease lightly with butter.. Use abt. ¼ c. batter for each crepe. Crepes should be thin and abt. 5" in diameter. When edges of crepe begin to brown, turn and brown other side. When crepe is done, place spoonful of filling near center. Fold over filling at sides and ends. Place on a heat-proof serving dish and bake in a 400 F. oven for 5 min. or until lightly brown. Crepes will puff slightly. Remove from oven and sprinkle with powdered sugar. Pour 1 tbs. liqueur over crepes, light with match, and allow flame to burn down. Serve immediately.

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