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Souffleed Crepes




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Souffleed Crepes

3 Eggs; separated

1 c Milk

3/4 c Flour

1/2 ts Sugar

1/4 ts Salt

2 tb Butter; melted, cooled

These proportions make an eggier-tasting crepe. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well. Add remaining milk gradually, then melted butter. Beat egg whites stiff. Fold into crepe mixture. They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375F oven for about 25 to 30 minutes. This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top. It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla.

From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring--EZPoint V2. 2 * Origin: "LaRK's" Place (1:343/26. 3)

BBS: High Country East Date: 07-31-93 (23:21) Number: 1778

From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking

 

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