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

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Sabra Crepes

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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

Sabra Crepes Recipe brought to you by Recipes To-Go

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

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