RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Crepes Filled With Raisins and Cream: Sultanoses - dairy
This sounds like a tasty Shavuot recipe. SULTANOSES Source: Cooking with a Connoisseur Author: Gloria Rootshtain Yield: 36-40 Crepes (recipe to follow) 2 lb cream cheese 2 cups heavy cream (reserve 1 1/2 cups for topping) 2 oz sugar 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 teaspoon salt 1 tablespoon cornstarch 1 cup sultanas (golden raisins) 2-3 eggs 2 oz butter or margarine 1/4 cup lemon juice 1 cup milk 1/2 cup breadcrumbs Combine cheese, 1/2 cup cream, sugar, vanilla, cinnamon, salt, cornstarch, golden raisins and eggs. Beat till well blended and smooth. Place 1 tablespoon mixture on top end of each crepe. Fold over top end. Fold over sides to meet in center and roll up firmly but gently. Combine cream, milk and lemon juice. Season with extra salt. Grease ovenproof dish with butter or margarine. Cover base with some cream mixture and arrange sultanosses seam side down. Cover with remaining cream mixture. Sprinkle breadcrumbs over. Dot with remaining butter/margarine. Bake in preheated oven at 350 until golden brown and bubbling hot. CREPE BATTER: 4 eggs 1 tablespoon sugar 1/2 teaspoon salt 1 cup flour, sifted 2 cups iced water or milk 2 tablespoons butter/margarine 1 teaspoon vanilla 1/2 teaspoon baking powder Beat eggs till light and creamy. Add sugar, salt, flour and just enough liquid to make a thick smooth paste. Slowly, beating with a wire whisk, add remaining ingredients. Beat until smooth. Set aside to rest for a minimum of 1 hour. Beat once more. If too thick, add a little extra liquid. (Aside -- I would do it all in the blender in one step. Sharon) Cook both sides in a 6" skillet. Use 2-3 tablespoons mixture per crepe.
