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Recipe Name: Austrian Sweet Cheese Crepes Baked In Custard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Dried currants
1 Cup(s) boiling-hot water
Two, 8-ounce packages
Cream cheese
softened
1/2 Cup(s) Apricot jam
2 EGGS, SEPARATED
1 Teaspoon(s) Freshly grated lemon zest
1 Teaspoon(s) Vanilla
1/4 Cup(s) Granulated Sugar
25 Austrian crepes, about
2 Eggs
1 Cup(s) Milk
Confectioners' sugar for, Confectioners' sugar for
Dusting
Accompaniment: apricot
Caramel sauce
Directions:
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. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2127
Calories From Fat: 901
Total Fat: 102g
Cholesterol: 1013mg
Sodium: 1205mg
Potassium: 1709.6mg
Carbohydrates: 267.4g
Fiber: 5.6g
Sugar: 226.5g
Protein: 50.7g


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