Crépes Au Kirsch
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INGREDIENTS 3 egg yolks
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons melted butter
1 cup milk
1/2 cup sifted flour
3 egg whites
1/2 cup powdered sugar
1/2 cup melted butter
1/2 cup KirschBeat 3 egg yolks with 2 tablespoons sugar and 1/4 teaspoon salt until light. Add 2 tablespoons melted butter and continue to beat until well blended.
Add 1 cup milk. Stir until well combined. Sift 1/2 cup flour. Measure and resift into the batter. Beat thoroughly until smooth.
Beat 3 egg whites until stiff. Gently fold into the batter.
Fry small spoonfuls of the batter in a greased 6-inch frying pan, one at a time. Brown first on one side, then on the other. Remove from the skillet and roll. Keep warm by placing over heat in a chafing dish. When 4 or 5 are made, sprinkle liberally with powdered sugar, melted buter, and Kirsch. Half a cup of each should suffice for this.
Makes 8 servings
NOTE: If you don't have a chafing dish, roll the crépes, as they are fried, in a long glass baking dish. Keep warm in the oven until they are all fried. Then cover them with 1/2 cup powdered sugar, 1/2 cup melted butter, and 1/2 cup Kirsch.