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| Crepes A Le Ruth Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
1 crepes
1 filling
1 powdered sugar; for garnish
1 raspberry sauce
----CREPES----
1 whole egg
1/2 cup milk
1/3 cup flour
1/4 teaspoon salt
1/2 teaspoon sugar
1 oil; to grease crepe pans
----RASPBERRY SAUCE----
1 pint fresh or frozen raspberries
1/4 cup water
1/4 cup sugar
----FILLING----
2 lemons; skin (rind) & juice
1/2 cup water
1/2 cup sugar
2 tablespoon flour
2 eggs; separated
1/2 tablespoon butter; room temperature
Cooking Directions:
Preheat oven to 400 F. Fill the center of each CREPE with a spoonful of FILLING mixture and then fold each crepe over, in half. Place the crepes on a buttered baking sheet and bake at 400 F for approximately 15 minutes. Because of the egg whites, the crepes will `souffle' in volume. Sprinkle powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the individual plates and spread evenly to the edges. Place 1 crepe on this pool of sauce and serve. CREPES: Mix all ingredients and whip until well-blended. Preheat the crepe pan, grease very well, and carefully add 1 spoonful of the batter. Distribute this batter evenly in the pan and cook until the edges turn slightly brown. With a spatula or palette knife, flip the crepe and cook until done. CREPES: Repeat until all the batter is used. Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the raspberries. Combine in a saucepan over low heat the raspberry puree, water, and sugar. Reduce until thickened. Reserve. FILLING: Grate the skin off the lemon lightly with the `small size holes' of a cheese grater, trying not to remove any of the bitter white parts. Squeeze the juice from the lemons; strain the seeds out. In a saucepan, boil the lemon juice and skin, water, & sugar. In a separate bowl, beat the flour & egg yolks together well. Stir mixture into boiling lemon base & stir well to blend. In a separate, clean bowl, beat the whites until they are fluffy & hold soft peaks. Fold 1/4 cup of the lemon base into the whites.
LE RUTH'S
636, FRANKLIN ST., NEW ORLEANS.
WINE: CHATEAU COUTET, 1971
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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