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Ingredientes
- 4 ounce flour sifted
- 1 x egg
- 1 x egg yolk
- 1 1/8 c. lowfat milk
- 2 Tbsp. red currant jelly
- 1/4 c. port wine
- 1/2 pkt gelatine - (1 tspn)
- 2 Tbsp. salted butter
- 2 tsp powdered sugar
Direcciones
- Place flour in bowl and add in egg and egg yolk. Whisk in lowfat milk. Beat till it is a thin cream and set aside for 4 hrs.
- Heat jelly over low heat. Mix port and gelatin in a separate bowl and add in to jelly. Remove from heat and cold.
- Heat butter in crepe pan on medium-high heat and add in this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook till top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side.
- Transfer to a hot plate, second cooked-side up, and repeat with remaining batter. Top crepes with 1 Tbsp. of jelly filling. Roll up and dust with powdered sugar.
- This recipe yields 2 servings.
- Comments: A specialty of Antoines in New Orleans, with minor changes by Graham Kerr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 2 servings | |
| Calories 523 | |
| Calories from Fat 137 | 26% |
| Total Fat 15.6g | 20% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 199mg | 8% |
| Potassium 338mg | 10% |
| Total Carbs 74.48g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 25.79g | 17% |
| Protein 13.72g | 22% |
