Three Cream Crepes, from Bruce Moffitt Recipes.com THREE CREME CREPES Three Cream Crepes were another big seller at Baron's of Old Town. This is Tall Henry's recipe, perfected over many years. The crepe recipe is an old standard, and equally good when used for Crepes Suzette, Poleczenta or any other crepe dessert. The Three Cream is of French inspiration, and quite exceptional. For Three Creme Crepes, first do the crepe batter: 2 cups flour 1+ tsp salt 2 eggs 2 cup milk 1/2 cup brandy egg sized piece of butter melted with a splash of oil Beat together the first five ingrediants, then beat in the butter. Let stand in a cool place for at least an hour, and preferably three. When ready to make crepes, heat a crepe pan or small non-stick frying pan, wipe on a bit of melted butter and when hot add about a quarter cup of the crepe batter. Swirl around to cover the bottom of the pan and pour off any excess. Turn when just slightly browned on the edges and remove from the pan when barely browned on the second side. Stack between pieces of parchment or wax paper when cooled. To do the Three Cream Crepe filling: 1/2 lb creme cheese 3 oz sour cream 2 Tbl whipping cream scant 1/2 cup sugar 1 1/2 tsp finely grated lemon or orange zest, or a mixture of the two Mix together until smooth. Let sit for a while or overnight to let flavors mellow out. Any fruit sauce is good on these, as is a rich chocolate sauce: 7 oz chocolate chips 1/4 cup strong coffee 1/4 cup sugar Melt together, whisk in: 2 egg yolks 3/8 cup milk or light cream 1/4 cup flour Bring to a simmer whisking often. Simmer for a moment, then let cool. To serve, wrap three cream in crepes and drizzle on a bit of topping. Garnish with a thin slice of lemon and a bit of fresh fruit. These are nice served with a very cold, very dry Champagne. Return to previous page