Mardi gras meringue crepes

 
                         MARDI GRAS MERINGUE CREPES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Creole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Egg white -- room temp
      1/2   ts           Cream of tartar
    8       tb           Sugar, granulated
      1/2   ts           Rum extract
      1/4   c            Pecans, chopped
    8                    Crepes
      1/2   c            Sugar, brown -- firmly packed
    2       tb            -- Water
      1/4   ts           Ginger, ground
    1       c            Peaches, frozen sliced
                         -(8 oz)
                         -----CREPES-----
    4                    Egg yolks
      1/2   c            Milk
      1/2   c             -- Water
    3       tb           Butter -- melted
      3/4   c            Flour
      1/2   ts           Salt
                         Butter -- melted
 
   In a small mixer bowl, beat egg whites with cream of
   tartar at high speed until foamy. Add granulated
   sugar, 2 tablespoons at a time, beating constantly
   until sugar is dissolved (to test if sugar has been
   dissolved, rub just a bit of meringue between thumb
   and forefinger) and whites are glossy and stand in
   soft peaks. Beat in rum extract; gently fold in pecans.
   
   Spread about 1/3 cup meringue across half of each
   crepe. Staring at midpoint of edge of filled side,
   roll up crepe, pressing lightly so filling puffs out
   at ends of rolled crepe. Arrange filled crepes in
   greased 13x9x2-inch baking dish; bake in preheated 475
   F. oven until meringue is firm but not brown, about 7
   to 9 minutes. Meanwhile, in small saucepan over medium
   heat, bring brown sugar, water and ginger to a boil.
   Boil and stir syrup until thickened, about 4 minutes.
   Gently stir in peaches; cook until heated through,
   about 1 to 2 minutes. Serve crepes hot with peach
   syrup.
   
   *** CREPES ***
   
   In mixer bowl, combine egg yolks, milk, water and 3
   tablespoons melted butter; beat until well blended.
   Add flour and salt; beat until smooth.
   
   Heat 10-inch omelet or crepe pan over medium-high
   heat, until just hot enough to sizzle a drop of water.
   Brush pan lightly with melted butter.
   
   For each crepe, pour in 1/4 cup batter, tipping and
   tilting pan to move batter quickly over bottom. Cook
   until lightly browned on bottom and dry on top. Remove
   crepe from pan or, if desired, turn and brown other
   side. Brush pan lightly with melted butter as needed
   to prevent sticking. Stack crepes between layers of
   wax paper until ready to fill.
  
 
 
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