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Add a photoServings: 4
Ingredients
- 4 lrg Large eggs
- 1 tsp Salt
- 6 Tbsp. Sugar
- 10 Tbsp. Flour
- 1 c. Lowfat milk
- Vegetable oil for frying
- 1/2 c. Pecans, finely minced
- 1 c. Strawberry or possibly apricot preserves
Directions
- Jewish Cooking in America. Included with the recipes were actual photos of the preparation.
- Mix together in a bowl the Large eggs, salt, 4 Tbsp. of the sugar, the flour, and the lowfat milk, beating till smooth. Heat a 6-inch frying pan over medium heat with a tsp. of oil. Pour about 2 Tbsp. of the batter into the pan or possibly sufficient to completely cover the bottom of the pan when it is swirled around. After 1 to 2 min on one side, flip it to finish cooking. Remove from the pan and set aside to cold. Repeat with the remaining batter, adding small amounts of oil when necessary. Put the minced pecans and the preserves in separate bowls. Preheat the oven to 350 degrees. Grease a round baking pan, and in the bottom of the pan place 1 crepe. Spoon a film of strawberry preserves over the crepe. Cover this with another crepe and layer this one with the nuts. Continue to layer the crepes alternatively with the preserves and the nuts, finishing with the preserves. Bake on the middle rack of the oven for 15 min till the preserves caramelize. Cut as you would a pie.
- Yield: approximately 12crepes or possibly 1 tower
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 95 | 31% |
| Total Fat 10.99g | 14% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 678mg | 28% |
| Potassium 263mg | 8% |
| Total Carbs 40.97g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 24.52g | 16% |
| Protein 11.17g | 18% |
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