| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Jewish |
Desserts, Jewish, Crepes, Joan nathan |
12 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 1 |
ts |
Salt |
| 6 |
tb |
Sugar |
| 10 |
tb |
Flour |
| 1 |
c |
Milk |
|
|
Vegetable oil for frying |
| 1/2 |
c |
Pecans; finely chopped |
| 1 |
c |
Strawberry or apricot preserves |
INSTRUCTIONS
These are 5 recipes that I formatted from
http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part series on
Jewish Cooking in America. Included with the recipes were actual photos of
the preparation.
Mix together in a bowl the eggs, salt, 4 tablespoons of the sugar, the
flour, and the milk, beating until smooth. Heat a 6-inch frying pan over
medium heat with a teaspoon of oil. Pour about 2 tablespoons of the batter
into the pan or enough to completely cover the bottom of the pan when it is
swirled around. After 1 to 2 minutes on one side, flip it to finish
cooking. Remove from the pan and set aside to cool. Repeat with the
remaining batter, adding small amounts of oil when necessary. Put the
chopped pecans and the preserves in separate bowls. Preheat the oven to 350
degrees. Grease a round baking pan, and in the bottom of the pan place 1
crepe. Spoon a film of strawberry preserves over the crepe. Cover this with
another crepe and layer this one with the nuts. Continue to layer the
crepes alternatively with the preserves and the nuts, finishing with the
preserves. Bake on the middle rack of the oven for 15 minutes until the
preserves caramelize. Cut as you would a pie. Yield: approximately 12
crepes or 1 tower
Converted by MC_Buster.
Recipe by: Joan Nathan/Agnes Stern
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Nov 06, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If God is your Copilot – swap seats!”