I am not sure if the widow after whom this dish was named was joyeuse, or merry, because she ate these crepes or just because she was a widow. But I can attest to the fact that they are delicious.
Prepare the crepes as directed. Zest the limes and chop finely. Then juice the fruit and macerate the zest in the juice for 15 minutes.
Put the egg yolks,
Heat the milk with the vanilla bean for 3 minutes. Gradually whisk the boiling milk and the vanilla bean into the egg yolk mixture. Transfer the custard to a saucepan and cook over medium heat, still whisking, for 3 minutes after it comes to a boil. Any lumps will disappear as you whisk. Make sure the pastry cream does not burn on the bottom at this stage. Add the lime juice and zest, mix well, and set aside to cool slightly. Remove the vanilla bean. Beat in the butter.
Whip the 8 egg whites in a bowl with the remaining
Serve the crepes immediately as they are, or with
© 2003 Jeremiah Tower. All rights reserved.