Sabra Crepes Recipe

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Sabra Crepes Ingredients

1 cup sifted 10x sugar
2 tbsp sabra liqueur or>>>>
1 any brand kosher orange liq.
1 egg yolk
1 cup milk
3 egg yolks, well beaten
1/2 cup sifted cake flour
1 tbsp sugar
1 tsp salt

A Recipe for
Sabra Crepes

Stressed spelled backwards is desserts. Coincidence? I think not!
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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

This Recipe for Sabra Crepes is one of thousands in the Recipes-to-go Bread Cookbook.

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Sabra Crepes Recipe
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This is a recipe for Sabra Crepes from the recipe cookbook of Recipes-to-go (Bread)

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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a nation taste-blind.” M.F.K. Fisher

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Sabra Crepes

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Sabra Crepes Directions

FILLING:
Thoroughly blend sugar and 1 tb. liqueur. Add mixture to
well-beaten egg yolk to make a paste; beating untill smooth (abt.
consistency of mayonnaise).

CREPES:
Combine milk and egg yolks. Mix flour with sugar and salt. Add
liquid mixture to dry ingreds., and mix thoroughly. Preheat griddle
to med heat and grease lightly with butter.. Use abt. 1/4 c. batter
for each crepe. Crepes should be thin and abt. 5" in diameter. When
edges of crepe begin to brown, turn and brown other side. When crepe
is done, place spoonful of filling near center. Fold over filling at
sides and ends. Place on a heat-proof serving dish and bake in a 400
F. oven for 5 min. or until lightly brown. Crepes will puff slightly.
Remove from oven and sprinkle with powdered sugar. Pour 1 tbs.
liqueur over crepes, light with match, and allow flame to burn down.
Serve immediately.

Serves: 8

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Sabra Crepes Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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