Recipe - Crepes A La Neige (Crepes With Snow)

Crepes
Filling
Powdered sugar; for garnish
Raspberry sauce

CREPES
1 Whole egg
One half cup Milk
1/3 cup Flour
One fourth teaspoon Salt
One half teaspoon Sugar
Oil; to grease crepe pans

RASPBERRY SAUCE
1 pt Fresh or frozen raspberries
One fourth cup Water
One fourth cup Sugar

FILLING
2 Lemons; skin (rind) & juice
One half cup Water
One half cup Sugar
2 tablespoon Flour
2 Eggs; separated
One half tablespoon Butter; room temperature

Preheat oven to 400 F. Fill the center of each CREPE with a spoonful of
FILLING mixture and then fold each crepe over, in half. Place the crepes on
a buttered baking sheet and bake at 400 F for approximately 15 minutes.
Because of the egg whites, the crepes will `souffle' in volume. Sprinkle
powdered sugar over the finished crepes. Pour the RASPBERRY SAUCE onto the
individual plates and spread evenly to the edges. Place 1 crepe on this
pool of sauce and serve. CREPES: Mix all ingredients and whip until
wellblended. Preheat the crepe pan, grease very well, and carefully add 1
spoonful of the batter. Distribute this batter evenly in the pan and cook
until the edges turn slightly brown. With a spatula or palette knife, flip
the crepe and cook until done. CREPES: Repeat until all the batter is used.
Crepes may be stacked, if made in advance. RASPBERRY SAUCE: Puree the
raspberries. Combine in a saucepan over low heat the raspberry puree,
water, and sugar. Reduce until thickened. Reserve. FILLING: Grate the skin
off the lemon lightly with the `small size holes' of a cheese grater,
trying not to remove any of the bitter white parts. Squeeze the juice from
the lemons; strain the seeds out. In a saucepan, boil the lemon juice and
skin, water, & sugar. In a separate bowl, beat the flour & egg yolks
together well. Stir mixture into boiling lemon base & stir well to blend.
In a separate, clean bowl, beat the whites until they are fluffy & hold
soft peaks. Fold One fourth cup of the lemon base into the whites.

LE RUTH'S

636, FRANKLIN ST., NEW ORLEANS.

WINE: CHATEAU COUTET, 1971

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.