| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 2 |
|
Eggs |
| 3 |
tb |
Sugar |
| 3/4 |
c |
Milk |
| 3 |
tb |
Melted butter; plus 2 tablespoons |
| 1 |
|
Orange; zest of |
| 1/4 |
c |
Pine nuts; plus 2 tablespoons |
|
|
Sauce |
| 1 1/2 |
c |
Whipping cream |
| 6 |
tb |
Honey |
| 1 |
ts |
Pernod |
INSTRUCTIONS
CREPES
Nonstick crepe pans make this very simple
Toast pinenuts 2 minutes under broiler.
In a mixing bowl, stir together flour, eggs and sugar and blend until
smooth. Whisk in milk to form smooth batter and add orange zest and pine
nuts. Allow to stand 20 minutes.
Meanwhile, whip cream to stiff peaks. Stir in honey and Pernod and set
aside. Heat two 8inch crepe pans over medium heat and brush with trace
amounts of butter. Cook crepes in the traditional way, until dark golden
brown and finish batter.
To serve, preheat oven to 350 degrees F. Fold crepes into quarters and
place on a baking sheet. Put into oven for 2 to 3 minutes, until hot,
remove, drizzle with 2 to 3 tablespoons of honey sauce, sprinkle with
toasted pine nuts and serve.
Yield: 4 servings
NOTES : Recipes for #ME1A15 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A15
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”