Crepes A La Gelee
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
110 g
Flour (sifted)1
Egg1
Egg Yolk1.125 cups
Milk2 tbsps
Red Currant Jelly1 cup
Port Wine1 tsp
Gelatine2 tbsps
Salted Butter2 tsps
Powdered SugarDirections:
1
Place flour in bowl and add egg and egg yolk
2
Whisk in milk
3
Beat until it is a thin cream and set aside for 4 hours
4
Melt jelly over low heat
5
Mix port and gelatin in a separate bowl and add to jelly
6
Remove from heat and cool
7
Melt butter in crepe pan on medium-high heat and add this to the pancake batter
8
Whisk thoroughly
9
Pour a thin layer of batter into pan and let cook until top layer becomes waxy
10
When pancake is lightly browned on bottom, flip it to cook other side
11
Transfer to a warm plate, second cooked side up, and repeat with remaining batter
12
Top crepes with 1 tablespoon of jelly filling
13
Roll up and dust with powdered sugar