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home > recipes > eggs / dairy > austrian sweet cheese crepes baked in custard
from UK Austrian Sweet Cheese Crepes Baked In Custard 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.

Austrian Sweet Cheese Crepes Baked In Custard


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list all recipes for EGGS-DAIRY (98)
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keyword: austrian
keyword: sweet
keyword: cheese
keyword: crepes
keyword: baked
keyword: custard
ethnicity: eastern european
recipes for eggs-dairy
recipes by alan
Email Address:
(posted September 16, 1999)

from UK

Austrian
Sweet Cheese Crepes Baked In Custard

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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