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
My favorite animal is steak. |
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Never eat more than you can lift. |
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This Recipe for Sabra Crepes is one of thousands in the Recipes-to-go Bread Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
This is a recipe for Sabra Crepes from the recipe cookbook of Recipes-to-go (Bread)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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No man in the world has more courage than the man who can stop after eating one peanut. |
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I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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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
Sabra Crepes Recipe brought to you by Recipes To-Go