Recipe - Sabra Crepes

1 cup Sifted 10x sugar
2 tablespoon Sabra liqueur OR
Any brand kosher orange liq.
1 Egg yolk
1 cup Milk
3 Egg yolks, well beaten
One half cup Sifted cake flour
1 tablespoon Sugar
1 teaspoon Salt

FILLING:
Thoroughly blend sugar and 1 tb. liqueur. Add mixture to wellbeaten
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. One fourth 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
heatproof 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini