Crepes: 1. In bowl, beat 2 eggs well. Add flour, 1 cup milk, 1 tablespoon vanilla, and butter. Stir until smooth 2. For each crepe, lightly grease hot 7-inch skillet Pour in about 2 tablespoons batter, rotating pan quickly to spread batter completely over bottom of pan. Cook over medium heat to brown lightly - 2 minutes per side. Remove to rack. 3. Sauce: Place yolks in double boiler top. Stir in sugar, milk, cream, mace. Cook over simmering water, stirring, until thick - - 10 minutes. Remove from water. Add rum. 4. Filling: Beat whites in bowl, with mixer at low speed- 3 minutes. Gradually beat in sugar, beating until stiff peaks form - - about 10 minutes. Blend in orange peel and extracts. 5. Heat oven to 450F. Spoon 2 tablespoons filling on center of each crepe; fold in half. Place in shallow, oven-proof dish. Bake, uncovered, 5 minutes,until hot and puffed. Spoon a little sauce over. Pass rest Serve at once, from dish. Serves 6. Recipe by: firstname.lastname@example.org (Pontchartrain Hotel, New Orleans) Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 612 (66%)|
|Amt Per Serving||% DV|
|Total Fat 68g||91 %|
|Saturated Fat 34.9g||175 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1333.1mg||410 %|
|Sodium 410.5mg||14 %|
|Potassium 633.6mg||17 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 25.2g|
|Protein 38.3g||55 %|
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Calories per serving: 926
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