Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989.

Ingredients Edit

Crêpes Edit

Filling Edit

Directions Edit

Crêpes Edit

  1. Combine flour, sugar, salt, milk and vanilla beating until smooth.
  2. Add eggs and beat well then stir in butter.
  3. Refrigerate batter at least 2 hours.
  4. Cook crepes on crepe pan or in skillet with oil.
  5. Pour 2 tablespoons batter into pan.
  6. Quickly tilt pan in all directions so batter covers pan in a thin film.
  7. Cook 1 minute or until lightly brown.

Filling Edit

  1. Take 3 bowls.
  2. Separate eggs placing egg yolks in a bowl, four whites in second bowl and remaining four whites in third bowl.
  3. Melt chocolate over low heat then add yolks 1 at a time beating well after each addition.
  4. Blend in rum.
  5. Remove from heat and cool slightly.
  6. Beat 4 egg whites in each bowl until frothy.
  7. Gradually add ½ cup sugar to each bowl and beat until stiff peaks form.
  8. Stir small amount of whites into chocolate mixture.
  9. Combine whites and gently fold chocolate mixture.
  10. Refrigerate filling at least one hour then fill crepes and top with dollop of whipped cream and a few sliced almonds before serving.

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