Crepes a la Gelee – a delicious recipe with flour, egg, egg yolk, milk, red currant, port wine. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
-
1
Place flour in bowl and add egg and egg yolk.
-
2
Whisk in milk.
-
3
Beat until it is a thin cream and set aside for 4 hours.
-
4
Melt jelly over low heat.
-
5
Mix port and gelatin in a separate bowl and add to jelly.
-
6
Remove from heat and cool.
-
7
Melt butter in crepe pan on medium-high heat and add this to the pancake batter.
-
8
Whisk thoroughly.
-
9
Pour a thin layer of batter into pan and let cook until top layer becomes waxy.
-
10
When pancake is lightly browned on bottom, flip it to cook other side.
-
11
Transfer to a warm plate, second cooked side up, and repeat with remaining batter.
-
12
Top crepes with 1 tablespoon of jelly filling.
-
13
Roll up and dust with powdered sugar.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
