Crâpes à la Bourbonnaise
Into a bowl sift 2/3 cup flour, 1 tablespoon sugar, and ¼ teaspoon salt. Stir in gradually 2 whole eggs and 2 yolks, well beaten, and I ½ cups milk, and stir until smooth. Add 2 tablespoons melted butter and 1teaspoon rum or cognac. Strain the batter through a fine sieve and let it stand for 1 ½ to 2 hours.
To make the crâepes, put a little butter in a very hot skillet, just enough to butter it well, and pour in a very thin layer of the crâpe batter, about 1 to 1 ½ tablespoons. The batter should be thin and the pan hot enough so that the crâpe will be “set” and browned on the underside in about a minute. Using a flexible spatula turn the crâpe to the other side and cook until brown. They must, be cooked quickly because long cooking toughens them, Place 3the crâpes on a warm platter as-each is done. Put a generous, tablespoon crème patissière on each crepe, and roll them up so that the filling is enrobed in the crâpe, and place side by side in a shallow baking dish or chafing dish. When ready CO serve pour a hot, rather thin sauce abricot over the crâpe and sprinkle with warm Kirsch or rum. Ignite the liquor and serve the crepes flaming.
Crème Pâtissière
ln a bowl beat ¼ cup sugar and 5 large egg yolks with a wooden spoon until the mixture is creamy and light in color. Add 1/3 Cup flour and mix just enough to combine it. Scald 2 cups milk with a piece of vanilla bean and a bit of salt, and stir into the egg yolk and sugar mixture, little by little. Cook over a slow fire, stirring constantly, until the mixture almost reaches the boiling point, and continue to cook for 2 to 3 minutes, stirring vigorously and being careful the cream does not boil. Remove the vanilla bean and strain the cream. Cool, stirring vigorously at first and then at intervals to prevent a crust from forming on the surface.
Pinterest
