This dessert is so beautiful, delicious, special that it's definitely worth to write in your recipe book. You can use a baking dish, then cut into smaller slices, or bake it in small individual bowls. This way it looks even better.
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Use any Crepes recipe you like. I've been using this one for 25 years.
It's important to have 8-10 crepes, the number will vary depending on the size of your oven dish. Mine is about 20x25 cm and it fits eight crepes.
Combine cheese with one egg, 50g of sugar, vanilla and raisins (optional).
Place about 2 tablespoons of cheese on the sides of each pancake and roll up, like stuffed cabbage rolls - "sarmale".
Something like this.
Grease a deep baking dish with butter and arrange the crepes in it. You can also scatter some butter among the pancakes.
In a bowl, mix four egg yolks with 200ml of sweet cream, 80g of sugar and vanilla.
Pour this sauce over the pancakes and place the dish in the preheated oven at 180-200 degrees C, for 10 minutes.
Meanwhile, whisk the four egg whites, gradually adding the 120g of sugar, until they reach stiff peaks.
After ten minutes, remove the dish from the oven and spread the meringue over the pancakes. Return the dish to the oven.
Keep in the oven until the meringue is nicely caramelized - about 10-15 minutes. You can see mine in the picture.
At the beginning, it was a bit high, in a few minutes it will sink a bit, but not much.
Serve hot. Just slice and taste ...
Here is a section.
And here is a slice on the plate ...
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