| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Creole |
4 |
Servings |
INGREDIENTS
| 4 |
|
Egg white; room temp |
| 1/2 |
ts |
Cream of tartar |
| 8 |
tb |
Sugar, granulated |
| 1/2 |
ts |
Rum extract |
| 1/4 |
c |
Pecans, chopped |
| 8 |
|
Crepes |
| 1/2 |
c |
Sugar, brown; firmly packed |
| 2 |
tb |
;Water |
| 1/4 |
ts |
Ginger, ground |
| 1 |
c |
Peaches, frozen sliced (8 oz) |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Milk |
| 1/2 |
c |
;Water |
| 3 |
tb |
Butter; melted |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
|
|
Butter; melted |
INSTRUCTIONS
CREPES
In a small mixer bowl, beat egg whites with cream of tartar at high speed
until foamy. Add granulated sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved (to test if sugar has been dissolved,
rub just a bit of meringue between thumb and forefinger) and whites are
glossy and stand in soft peaks. Beat in rum extract; gently fold in pecans.
Spread about 1/3 cup meringue across half of each crepe. Staring at
midpoint of edge of filled side, roll up crepe, pressing lightly so filling
puffs out at ends of rolled crepe. Arrange filled crepes in greased
13x9x2-inch baking dish; bake in preheated 475 F. oven until meringue is
firm but not brown, about 7 to 9 minutes. Meanwhile, in small saucepan over
medium heat, bring brown sugar, water and ginger to a boil. Boil and stir
syrup until thickened, about 4 minutes. Gently stir in peaches; cook until
heated through, about 1 to 2 minutes. Serve crepes hot with peach syrup.
*** CREPES ***
In mixer bowl, combine egg yolks, milk, water and 3 tablespoons melted
butter; beat until well blended. Add flour and salt; beat until smooth.
Heat 10-inch omelet or crepe pan over medium-high heat, until just hot
enough to sizzle a drop of water. Brush pan lightly with melted butter.
For each crepe, pour in 1/4 cup batter, tipping and tilting pan to move
batter quickly over bottom. Cook until lightly browned on bottom and dry on
top. Remove crepe from pan or, if desired, turn and brown other side. Brush
pan lightly with melted butter as needed to prevent sticking. Stack crepes
between layers of wax paper until ready to fill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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