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1
Crepes: put 3 egg yolks and 1 tablespoons sugar in the top of a double boiler.
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2
Mix well - set over gently simmering water over medium heat.
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3
Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes.
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4
Remove pan from heat -continue to whisk until mixture cools and becomes pale yellow.
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5
Preheat oven to 400.
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6
Beat egg whites in a nonreactive bowl until foamy.
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7
Gradually add 3 tablespoons sugar and continue to beat until stiff peaks form.
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8
Sprinkle flour into yolk mixture.
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9
Mix well, then gently fold in egg whites.
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10
Spread 1/4 cup of batter on a nonstick cookie sheet, forming a 3'' round.
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11
Smooth, then repeat with remaining batter, forming 6 rounds in all.
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12
Bake until golden, about 10 minutes.
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13
(Finished crepes should be light and spongy.)
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14
Transfer to a cake rack to cool.
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15
For the filling, combine remaining 2 egg yolks, 4 tablespoons sugar, and white wine in a small saucepan.
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16
Bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat.
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17
Remove pan from heat and whisk for 1 minute more.
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18
Cool completely.
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19
Meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
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20
To assemble, divide filling between crepes, fold over, then sprinkle with confectioner's sugar and serve.
