Viennese Crêpes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 5 egg yolks
• 1/2 cup sugar
• 2 egg whites
• 3 tablespoons flour
• 6 tablespoons riesling or other fruity dry wine
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners' sugar

Recipe

• 1 crêpes: put 3 egg yolks and 1 tablespoons sugar in the top of a double boiler. mix well - set over gently simmering water over medium heat. cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes. remove pan from heat -continue to whisk until mixture cools and becomes pale yellow.
• 2 preheat oven to 400°. beat egg whites in a nonreactive bowl until foamy. gradually add 3 tablespoons sugar and continue to beat until stiff peaks form.
• 3 sprinkle flour into yolk mixture. mix well, then gently fold in egg whites. spread 1/4 cup of batter on a nonstick cookie sheet, forming a 3'' round. smooth, then repeat with remaining batter, forming 6 rounds in all. bake until golden, about 10 minutes. (finished crêpes should be light and spongy.) transfer to a cake rack to cool.
• 4 for the filling, combine remaining 2 egg yolks, 4 tablespoons sugar, and wine in a small saucepan. bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat. remove pan from heat and whisk for 1 minute more. cool completely. meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
• 5 to assemble, divide filling between crêpes, fold over, then sprinkle with confectioner's sugar and serve.