Crepes A La Gelee

Recipe Ingredients

4 oz	113g	Flour - sifted
1		Egg
1		Egg yolk
1 1/8 cups	266ml	Milk
2 tablespoons	30ml	Red currant jelly
1/4 cup	59ml	Port wine
1/2		Gelatine - (1 tspn)
2 tablespoons	30ml	Salted butter
2 teaspoons	10ml	Powdered sugar

Recipe Instructions

Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours.

Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool.

Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side.

Transfer to a warm plate, second cooked-side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0169) - from the - TV FOOD NETWORK

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