Souffléed Crepes with Almonds and Sabayon Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

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 together because of the butter contained in them but it is only necessary to place them for a few moments in a warm oven or over hot water to separate them. Specific proportions are less important than the consistency of the batter, but a high proportion of egg and a low proportion of flour will make the