Sabra crepes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted 10x sugar |
| 2 | tablespoons | Sabra liqueur OR>>>> |
| Any brand kosher orange liq. | ||
| 1 | Egg yolk | |
| 1 | cup | Milk |
| 3 | Egg yolks, well beaten | |
| ½ | cup | Sifted cake flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
Directions
FILLING:
Thoroughly blend sugar and 1 tb. liqueur. Add mixture to well-beaten egg yolk to make a paste; beating untill smooth (abt.
consistency of mayonnaise).
CREPES:
Combine milk and egg yolks. Mix flour with sugar and salt. Add liquid mixture to dry ingreds., and mix thoroughly. Preheat griddle to med heat and grease lightly with butter.. Use abt. ¼ c. batter for each crepe. Crepes should be thin and abt. 5" in diameter. When edges of crepe begin to brown, turn and brown other side. When crepe is done, place spoonful of filling near center. Fold over filling at sides and ends. Place on a heat-proof serving dish and bake in a 400 F. oven for 5 min. or until lightly brown. Crepes will puff slightly. Remove from oven and sprinkle with powdered sugar. Pour 1 tbs. liqueur over crepes, light with match, and allow flame to burn down. Serve immediately.