INGREDIENTS

INSTRUCTIONS

FOR FILLING
Make filling:
In a small heatproof bowl plump currants in boiling-hot water 15
minutes and drain. Pat currants dry between paper towels. In a food
processor or in a bowl with an electric mixer blend together well
cream cheese, jam, yolks, zest, and vanilla. In a bowl with an
electric mixer (beaters cleaned if necessary) beat whites with a
pinch of salt until they hold soft peaks. Add sugar to whites and
beat meringue until it holds stiff peaks. Fold cheese mixture into
meringue gently but thoroughly and fold in currants.
Preheat oven to 400F. and lightly butter a 14-inch-long oval gratin
dish or other 2 1/2-quart shallow baking dish.
Working with 1 crepe at a time, spread 2 generous tablespoons filling
on each crepe, leaving a 1/2-inch border all around, and roll up
crepes jelly-roll fashion. With a sharp knife cut crepes on a
diagonal in half and arrange, overlapping slightly, in layers in
baking dish. Crepes may be prepared up to this point 4 hours ahead
and chilled, covered. Bring crepes to at room temperature before
proceeding.
In a small bowl whisk together eggs, granulated sugar, and milk and
pour over crepes, letting custard seep between layers. Bake crepes in
middle of oven 30 to 35 minutes, or until puffed and custard is set,
and cool to warm.
Dust crepes with confectioners' sugar and serve with apricot caramel
sauce.
Serves 12.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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