Hungarian Layered Crepes

A delicious dessert with a surprise filling, Hungarian Layered Crepes may be made in advance and then gently heated through before adding the meringue and serving.

4 oz. curd cheese

4 fl. oz. sour cream

2 oz. seedless raisins grated rind of

1 lemon

4 oz. walnuts, ground

2 tablespoons milk

2 teaspoons sugar

1 teaspoon butter

9 to

12 Crepes, made with

10 oz. sweet Crepe Batter

5 oz. apricot jam, warmed

2 egg whites

4 oz. castor sugar

Preheat the oven to fairly hot 375CF (Gas Mark 5, 190°C).

Using the back of a wooden spoon, press the curd cheese through a fine strainer into a small mixing bowl. Add the sour cream and mix to a smooth paste. Stir in the raisins and lemon rind.

In a second small mixing bowl, com-bine the walnuts, milk and sugar.

Grease an ovenproof plate with the butter and place one crepe on it. Spread it with the cheese and raisin mixture. Cover with another crepe and spread it with the walnut mixture. Cover with a third crepe and spread this with apricot jam.

Repeat the layering process until all the crepes and fillings have been used up. Cover the plate with a clean cloth and set it aside while you make the meringue.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they will form stiff peaks.

Add

2 tablespoons of the sugar and continue beating for

1 minute. Then, using the side of a metal spoon as a cutting edge, carefully fold the rest of the sugar into the egg whites.

Spread the meringue on to the top and sides of the pile of crepes.

Place the plate in the top of the oven and bake for 20 to 25 minutes or until the meringue is crisp and golden.

Serve immediately.

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