Souffléed Crepes with Almonds and Sabayon Sauce from Ten Vineyard Lunches by Richard Olney
As you make the crêpes, stack them in a pile on a plate to prevent their drying out. If made ahead of time, cover the plate with plastic wrap. If they have been refrigerated, they may stick...
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Ingredients
- about ⅓ cup milk
- 1 tbsp Cognac, Armagnac, etc.
- 1 heaping tbsp flour
- pinch of salt
- 7 oz (about 1½ cups) shelled almonds, peeled
- 4–5 bitter almonds, peeled, or few drops of almond extract
- 1 tbsp unsalted butter, melted in the crêpe pan
- 1 egg
- small pinch of salt
- 3 eggs, separated
- ⅓ cup sugar
- Sabayon sauce
- ⅓ cup white wine
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