Recipe courtesy of Graham Kerr
Crepes a la Gelee
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 534
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 15
- Cholesterol
- 197
- Sodium
- 195
- Total: 4 hr 10 min
- Prep: 4 hr 5 min
- Cook: 5 min
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.