Crepes a la Gelee

A specialty of Antoines in New Orleans, with minor changes by Graham Kerr

Total Time:
4 hr 10 min
Prep:
4 hr 5 min
Cook:
5 min

Yield:
2 servings

CATEGORIES
Ingredients
  • 4 ounces flour, sifted
  • 1 egg
  • 1 egg yolk
  • 1 1/8 cups milk
  • 2 tablespoons red currant jelly
  • 1/4 cup port wine
  • 1/2 packet (1 teaspoon) gelatine
  • 2 tablespoons salted butter
  • 2 teaspoons powdered sugar
Directions

Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours.

Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool.

Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side. Transfer to a warm plate, second cooked side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Crepes

    Recipe courtesy of Alton Brown