Recipe - Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981

CREPES
Three fourths cup Light cream
2 Eggs
Three fourths teaspoon Mace
1 cup Sifted* allpurpose flour
Three fourths cup Golden rum
1 cup Milk

SOUFFLE FILLING
1 tablespoon Vanilla extract
3 Egg whites
1 teaspoon Butter
1 cup Confectioners' sugar

SAUCE
One half teaspoon Grated orange peel
3 Egg yolks
One half cup Granulated sugar
Three fourths teaspoon Vanilla extract
One half cup Milk
Three fourths teaspoon Almond extract

Crepes:

1. In bowl, beat 2 eggs well. Add flour, 1 cup milk, 1 tablespoon vanilla,
and butter. Stir until smooth

2. For each crepe, lightly grease hot 7inch skillet Pour in about 2
tablespoons batter, rotating pan quickly to spread batter completely over
bottom of pan. Cook over medium heat to brown lightly 2 minutes per side.
Remove to rack.

3. Sauce: Place yolks in double boiler top. Stir in sugar, milk, cream,
mace. Cook over simmering water, stirring, until thick 10 minutes.
Remove from water. Add rum.

4. Filling: Beat whites in bowl, with mixer at low speed 3 minutes.
Gradually beat in sugar, beating until stiff peaks form about 10
minutes. Blend in orange peel and extracts.

5. Heat oven to 450F. Spoon 2 tablespoons filling on center of each crepe;
fold in half. Place in shallow, ovenproof dish. Bake, uncovered, 5
minutes,until hot and puffed. Spoon a little sauce over. Pass rest Serve at
once, from dish. Serves 6.

Recipe by: diane@keyway.net (Pontchartrain Hotel, New Orleans)

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997