Mardi Gras Meringue Crepes

* Exported from MasterCook *

MARDI GRAS MERINGUE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg white -- room temp
1/2 ts Cream of tartar
8 tb Sugar, granulated
1/2 ts Rum extract
1/4 c Pecans, chopped
8 Crepes
1/2 c Sugar, brown -- firmly packed
2 tb -- Water
1/4 ts Ginger, ground
1 c Peaches, frozen sliced
-(8 oz)
-----CREPES-----
4 Egg yolks
1/2 c Milk
1/2 c -- Water
3 tb Butter -- melted
3/4 c Flour
1/2 ts Salt
Butter -- melted

In a small mixer bowl, beat egg whites with cream of
tartar at high speed until foamy. Add granulated
sugar, 2 tablespoons at a time, beating constantly
until sugar is dissolved (to test if sugar has been
dissolved, rub just a bit of meringue between thumb
and forefinger) and whites are glossy and stand in
soft peaks. Beat in rum extract; gently fold in pecans.

Spread about 1/3 cup meringue across half of each
crepe. Staring at midpoint of edge of filled side,
roll up crepe, pressing lightly so filling puffs out
at ends of rolled crepe. Arrange filled crepes in
greased 13x9x2-inch baking dish; bake in preheated 475
F. oven until meringue is firm but not brown, about 7
to 9 minutes. Meanwhile, in small saucepan over medium
heat, bring brown sugar, water and ginger to a boil.
Boil and stir syrup until thickened, about 4 minutes.
Gently stir in peaches; cook until heated through,
about 1 to 2 minutes. Serve crepes hot with peach
syrup.

*** CREPES ***

In mixer bowl, combine egg yolks, milk, water and 3
tablespoons melted butter; beat until well blended.
Add flour and salt; beat until smooth.

Heat 10-inch omelet or crepe pan over medium-high
heat, until just hot enough to sizzle a drop of water.
Brush pan lightly with melted butter.

For each crepe, pour in 1/4 cup batter, tipping and
tilting pan to move batter quickly over bottom. Cook
until lightly browned on bottom and dry on top. Remove
crepe from pan or, if desired, turn and brown other
side. Brush pan lightly with melted butter as needed
to prevent sticking. Stack crepes between layers of
wax paper until ready to fill.



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