Print
Email
Add a photoServings: 1
Ingredients
- 1/2 c. dry currants
- 1 c. boiling-warm water two, (8-oz) pkgs. cream cheese, softened
- 1/2 c. apricot jam
- 2 lrg Large eggs, separated
- 1 tsp freshly grated lemon zest
- 1 tsp vanilla
- 1/4 c. granulated sugar
- 25 x Austrian crepes, about
- 2 lrg Large eggs
- 3 Tbsp. granulated sugar
- 1 c. lowfat milk confectioners' sugar for dusting Accompaniment: apricot caramel sauce
Directions
- Make filling:In a small heatproof bowl plump currants in boiling-warm water 15 min and drain. Pat currants dry between paper towels. In a food processor or possibly 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 healthy pinch of salt till they hold soft peaks. Add in sugar to whites and beat meringue till it holds stiff peaks. Fold cheese mix into meringue gently but thoroughly and mix in currants.
- Preheat oven to 400F. and lightly butter a 14-inch-long oval gratin dish or possibly other 2 1/2-qt shallow baking dish.
- Working with 1 crepe at a time, spread 2 generous Tbsp. 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 hrs ahead and chilled, covered. Bring crepes to at room temperature before proceeding.
- In a small bowl whisk together Large eggs, granulated sugar, and lowfat milk and pour over crepes, letting custard seep between layers. Bake crepes in middle of oven 30 to 35 min, or possibly till puffed and custard is set, and cold to hot.
- Dust crepes with confectioners' sugar and serve with apricot caramel sauce.
- Serves 12.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 767g | |
| Calories 1386 | |
| Calories from Fat 200 | 14% |
| Total Fat 22.28g | 28% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 846mg | 282% |
| Sodium 441mg | 18% |
| Potassium 1407mg | 40% |
| Total Carbs 265.84g | 71% |
| Dietary Fiber 6.9g | 23% |
| Sugars 228.58g | 152% |
| Protein 36.58g | 59% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
