Austrian Sweet Cheese Crepes Baked In Custard Recipe Epicuriouscom

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AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD



Austrian Sweet Cheese Crepes Baked in Custard image

Categories     Cheese     Dairy     Egg     Fruit     Dessert     Bake     Cream Cheese     Currant     Apricot     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 15

For filling
1/2 cup dried currants
1 cup boiling-hot water
two 8-ounce packages cream cheese, softened
1/2 cup apricot jam
2 large eggs, separated
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1/4 cup granulated sugar
about 25 Austrian crêpes
2 large eggs
3 tablespoons granulated sugar
1 cup milk
confectioners' sugar for dusting
Accompaniment: apricot caramel sauce

Steps:

  • Make filling:
  • In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
  • Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
  • Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
  • In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
  • Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.

AUSTRIAN CREPES



Austrian Crepes image

Categories     Dairy     Egg     Breakfast     Brunch     Dessert     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 25 crêpes

Number Of Ingredients 7

2 cups all-purpose flour
2 1/2 tablespoons sugar
3/4 teaspoon salt
4 large eggs
1 1/3 cups milk
1 1/2 cups club soda or seltzer (from a new bottle)
1/2 stick (1/4 cup) unsalted butter, melted

Steps:

  • In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
  • Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
  • Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.

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