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