199 Gourmet and Bon Appetit Recipes

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This is 1 of 199 Gourmet and Bon Appetit recipes from October/December

1994 added to The UK Recipe Archive this week. There are now 3140

Gourmet and Bon Appetit recipes on-line at The UK Recipe Archive in both

Mastercook and Mealmaster formats.

 

To download go to - http://ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Austrian Sweet Cheese Crepes Baked In Custard

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : December 1994

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR FILLING***

1/2 cup dried currants

1 cup boiling-hot water

two -- (8-ounce) packages

-- cream cheese,

-- softened

1/2 cup apricot jam

2 large eggs -- separated

1 teaspoon freshly grated lemon zest

1 teaspoon vanilla

1/4 cup granulated sugar

25 Austrian crepes -- about

2 large eggs

3 tablespoons granulated sugar

1 cup milk

confectioners' sugar for dusting

Accompaniment: apricot caramel sauce

 

Make filling:

 

In a small heatproof bowl plump currants in boiling-hot water 15 minutes

and drain. Pat currants dry between paper towels. In a food processor

or in a bowl with an electric mixer blend together well cream cheese,

jam, yolks, zest, and vanilla. In a bowl with an electric mixer

(beaters cleaned if necessary) beat whites with a pinch of salt until

they hold soft peaks. Add sugar to whites and beat meringue until it

holds stiff peaks. Fold cheese mixture into meringue gently but

thoroughly and fold in currants.

 

Preheat oven to 400F. and lightly butter a 14-inch-long oval gratin

dish or other 2 1/2-quart shallow baking dish.

 

Working with 1 crepe at a time, spread 2 generous tablespoons filling on

each crepe, leaving a 1/2-inch border all around, and roll up crepes

jelly-roll fashion. With a sharp knife cut crepes on a diagonal in half

and arrange, overlapping slightly, in layers in baking dish. Crepes may

be prepared up to this point 4 hours ahead and chilled, covered. Bring

crepes to at room temperature before proceeding.

 

In a small bowl whisk together eggs, granulated sugar, and milk and pour

over crepes, letting custard seep between layers. Bake crepes in middle

of oven 30 to 35 minutes, or until puffed and custard is set, and cool

to warm.

 

Dust crepes with confectioners' sugar and serve with apricot caramel

sauce.

 

Serves 12.

 

Gourmet December 1994

 

Converted by MC_Buster.

 

 

 

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