| Cuisine: Italian | Type: Dessert | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Use any good crepe recipe and add poppyseeds. Lemon pastry cream recipe can be found elsewhere in these recipes. |
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Serving Suggestions:
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Ingredients:
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8 poppyseed crepes 16 oz. Lemon pastry cream 6 egg whites Fresh mint Powdered sugar Chocolate sauce made from: 1/3 cup heavy whipping cream 5 oz. sweet chocolate, chopped 1 tbs. honey |
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Instructions:
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1. Chocolate sauce: Bring cream to a boil. Remove from burner, add honey and chocolate. Stir to combine. Strain and cool. 2. Heat oven to 400°F. 3. Make souffle mixture by whipping the egg whites to stiff peaks, mix some of the pastry cream into the whites, then folding in the rest of the cooled pastry cream. 4. Put about 2 oz of pastry cream souffle mixture in each crepe and fold in half. 5. Bake for 12 to 18 minutes. 6. Carefully remove to a plate and serve immediately with chocolate sauce, powdered sugar, and garnish with mint. |
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2001-03-11