Austrian Sweet Cheese Crepes Baked In Custard Recipe Epicuriouscom Recipes

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

AUSTRIAN CREPES

Steps:

• In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
• Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.