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Name: Mardi Gras Meringue Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/2 c Water; 3/4 c Flour; 1/4 ts Ginger, ground; Butter melted; 1/2 ts Cream of tartar; 4 Egg yolks; 2 tb Water; 1/2 c milk; 3 tb Butter melted; 1/2 c Sugar, brown; firmly packed; 8 tb Sugar, granulated; 1/2 ts Rum extract; 1/4 c Pecans, chopped; 1/2 ts Salt; 4 Egg white; room temp; 8 Crepes; 1 c Peaches, frozen sliced

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INGREDIENTS

1/2 c Water
3/4 c Flour
1/4 ts Ginger, ground
Butter ; melted
1/2 ts Cream of tartar
4 Egg yolks
2 tb Water
1/2 c milk
CREPES
3 tb Butter ; melted
1/2 c Sugar, brown; firmly packed
8 tb Sugar, granulated
1/2 ts Rum extract
1/4 c Pecans, chopped
1/2 ts Salt
4 Egg white; room temp
8 Crepes
1 c Peaches, frozen sliced

Servings

INSTRUCTIONS

In a small mixer bowl, beat egg whites with cream of tartar at high speed until foamy. Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (to test if sugar has been dissolved, rub just a bit of meringue between thumb and forefinger) and whites are glossy and stand in soft peaks. Beat in rum extract; gently fold in pecans. Spread about 1/3 cup meringue across half of each crepe. Staring at midpoint of edge of filled side, roll up crepe, pressing lightly so filling puffs out at ends of rolled crepe. Arrange filled crepes in greased 13x9x2-inch baking dish; bake in preheated 475 F. oven until meringue is firm but not brown, about 7 to 9 minutes. Meanwhile, in small saucepan over medium heat, bring brown sugar, water and ginger to a boil. Boil and stir syrup until thickened, about 4 minutes. Gently stir in peaches; cook until heated through, about 1 to 2 minutes. Serve crepes hot with peach syrup. *** CREPES *** In mixer bowl, combine egg yolks, milk, water and 3 tablespoons melted butter; beat until well blended. Add flour and salt; beat until smooth. Heat 10-inch omelet or crepe pan over medium-high heat, until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in 1/4 cup batter, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove crepe from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of wax paper until ready to fill.

NOTES

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Mardi Gras Meringue Crepes

1/2 c Water
3/4 c Flour
1/4 ts Ginger, ground
 Butter melted
1/2 ts Cream of tartar
4 Egg yolks
2 tb Water
1/2 c milk
 CREPES
3 tb Butter melted
1/2 c Sugar, brown; firmly packed
8 tb Sugar, granulated
1/2 ts Rum extract
1/4 c Pecans, chopped
1/2 ts Salt
4 Egg white; room temp
8 Crepes
1 c Peaches, frozen sliced

In a small mixer bowl, beat egg whites with cream of tartar at high speed  until foamy. Add granulated sugar, 2 tablespoons at a time, beating  constantly until sugar is dissolved (to test if sugar has been dissolved,  rub just a bit of meringue between thumb and forefinger) and whites are  glossy and stand in soft peaks. Beat in rum extract; gently fold in pecans.    Spread about 1/3 cup meringue across half of each crepe. Staring at  midpoint of edge of filled side, roll up crepe, pressing lightly so filling  puffs out at ends of rolled crepe. Arrange filled crepes in greased  13x9x2-inch baking dish; bake in preheated 475 F. oven until meringue is  firm but not brown, about 7 to 9 minutes. Meanwhile, in small saucepan over  medium heat, bring brown sugar, water and ginger to a boil. Boil and stir  syrup until thickened, about 4 minutes. Gently stir in peaches; cook until  heated through, about 1 to 2 minutes. Serve crepes hot with peach syrup.    *** CREPES ***    In mixer bowl, combine egg yolks, milk, water and 3 tablespoons melted  butter; beat until well blended. Add flour and salt; beat until smooth.    Heat 10-inch omelet or crepe pan over medium-high heat, until just hot  enough to sizzle a drop of water. Brush pan lightly with melted butter.    For each crepe, pour in 1/4 cup batter, tipping and tilting pan to move  batter quickly over bottom. Cook until lightly browned on bottom and dry on  top. Remove crepe from pan or, if desired, turn and brown other side. Brush  pan lightly with melted butter as needed to prevent sticking. Stack crepes  between layers of wax paper until ready to fill.

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Nutrition

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Serving Size: 1 Serving (315g)
Recipe Makes: 4 Servings

Calories: 787
Calories from Fat: 477 (61%)

Amt Per Serving		% DV

	Total Fat 53g	71 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 7.8g
Cholesterol 1709.4mg		526 %
Sodium 153.6mg		5 %
Potassium 250.2mg		7 %
Total Carbohydrate 53.6g		16 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 51.9g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 787

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