Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Souffléd Crepes

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Souffléd Crepes Empty Souffléd Crepes

    Post by Lobo Sat 16 Jan 2016, 12:19 am

    Souffléd Crepes Img50l
    Souffléd Crepes
    Souffléd Crepes Translucent
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    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 8
    Prepared with a light soufflélike filling, these crepes puff up beautifully and make a lovely presentation for a brunch. Place the cheese mixture on one quadrant of a crepe. Fold the crepe in half and then in half again to form a cone shape. Carefully place the crepe in the gratin dish, with the excess layers underneath. To ensure the crepes rise evenly, they should barely overlap in the dish. Serve immediately after baking.






    • 894

    Ingredients:


    • 1 cup fromage blanc
    • 3⁄4 cup granulated sugar
    • 4 egg yolks
    • 1 Tbs. all-purpose flour
    • 1 tsp. vanilla extract
    • Zest of 1 orange
    • Pinch of salt
    • 8 crepes
    • 5 egg whites
    • Confectioners' sugar for dusting

    Related Recipes


    Directions:

    Position a rack in the lower third of an oven and preheat to 375°F. Butter a large oval gratin dish. Line 2 baking sheets with parchment paper.

    In a bowl, whisk together the fromage blanc, 1/2 cup of the granulated sugar, the egg yolks, flour, vanilla, orange zest and salt. Lay the crepes in a single layer on the prepared baking sheets.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Gradually add the remaining 1/4 cup granulated sugar, increase the speed to high and beat until stiff, glossy peaks form, about 3 minutes. Gently fold half of the whites into the cheese mixture. Quickly fold in the remaining whites.

    Place one-eighth of the cheese mixture on one quadrant of a crepe. Fold the crepe into quarters and transfer to the prepared gratin dish, placing the excess layers underneath. Fill and fold the remaining crepes, overlapping them as little as possible in the dish. Bake until the crepes are golden brown and the filling is set, about 20 minutes. Dust with confectioners' sugar and serve immediately. Serves 8.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 26 Apr 2024, 9:13 pm