Recipe courtesy of Graham Kerr
Crepes a la Gelee
Getting reviews...
- Total: 4 hr 10 min
- Prep: 4 hr 5 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 534
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 15 g
- Cholesterol
- 197 mg
- Sodium
- 195 mg
A specialty of Antoines in New Orleans, with minor changes by Graham Kerr
- Total: 4 hr 10 min
- Prep: 4 hr 5 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 534
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 15 g
- Cholesterol
- 197 mg
- Sodium
- 195 mg
Ingredients
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.
Looking for Something Else?
Related Pages
- Lapin a la Dijonnaise Recipe
- Root Beer Granite with Root Beer Gelee and...
- Pecan-Bacon Squares a la Mode Recipe
- Apricot Gelee Recipe
- Oysters a la Russe Recipe
- Tomato with Fresh Tuna, Herbs, and Lemon Gelee...
- Baked Potatoes a la Mode Recipe
- Rum French Toast A La Mode Recipe
- Stone Crab Salad with Spicy Greens and Tomato...