| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
36 |
-40 |
INGREDIENTS
|
|
Crepes; (recipe to follow) |
| 2 |
lb |
Cream cheese |
| 2 |
c |
Heavy cream; (reserve 1 1/2 cups for topping) |
| 2 |
oz |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Sultanas; (golden raisins) |
| 2 |
|
Eggs; up to 3 |
| 2 |
oz |
Butter or margarine |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Milk |
| 1/2 |
c |
Breadcrumbs |
| 4 |
|
Eggs |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour; sifted |
| 2 |
c |
Iced water or milk |
| 2 |
tb |
Butter/margarine |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
CREPE BATTER
Source: Cooking with a Connoisseur Author: Gloria Rootshtain
Combine cheese, 1/2 cup cream, sugar, vanilla, cinnamon, salt, cornstarch,
golden raisins and eggs. Beat till well blended and smooth.
Place 1 tablespoon mixture on top end of each crepe. Fold over top end.
Fold over sides to meet in center and roll up firmly but gently.
Combine cream, milk and lemon juice. Season with extra salt. Grease
ovenproof dish with butter or margarine. Cover base with some cream mixture
and arrange sultanosses seam side down. Cover with remaining cream mixture.
Sprinkle breadcrumbs over. Dot with remaining butter/margarine.
Bake in preheated oven at 350 until golden brown and bubbling hot.
CREPE BATTER: Beat eggs till light and creamy. Add sugar, salt, flour and
just enough liquid to make a thick smooth paste. Slowly, beating with a
wire whisk, add remaining ingredients. Beat until smooth. Set aside to rest
for a minimum of 1 hour. Beat once more. If too thick, add a little extra
liquid.
(Aside -- I would do it all in the blender in one step. Sharon)
Cook both sides in a 6" skillet. Use 2-3 tablespoons mixture per crepe.
Posted to JEWISH-FOOD digest by "Sharon Stein"
<Sharon.Stein@mcmail.vanderbilt.edu> on May 12, 1998
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