Recipe courtesy of Graham Kerr

Crepes a la Gelee

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
Save Recipe


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


  1. 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.
  2. Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool.
  3. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.


Crepes Suzette

Hungarian Crepes: Palacsinta

Basic Crepe Recipe