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Cobble House Bed and Breakfast

Cobble Hill, British Columbia, Canada

Specialty Recipe

Grilled Sabayon Fruit Crepes

Ingredients Crepes:
1 cup milk
1 egg
1 cup all-purpose flour
Pinch of salt
Vegetable oil
Fruit Filling:
1/2 cup orange juice
2 medium apples - peeled, cored, and cubed
2 oranges, peeled and chopped
Zest of 1 lemon
2 teaspoons cornstarch
1 cup fresh or frozen (thawed and drained) blueberries
20 raspberries for decoration
Maple Syrup Sabayon:
1/4 cup maple syrup
3 eggs
2 teaspoons brandy

Crepes: Mix first 4 ingredients well, making sure no lumps remain. Heat a small, preferably Teflon-coated frying pan on the stove. Put a little vegetable oil in the pan and one-quarter of the batter. Bake until golden brown. Repeat with the rest of the batter. Makes 4 crepes.

Filling: Place orange juice, apple, orange, and lemon zest in a saucepan on the stove. Bring to a quick boil. Thicken with cornstarch, turn heat down to low, and add blueberries. Keep warm. Turn broiler on and set at 375 degrees. Place rack at the highest level of the oven.

Syrup: Put all ingredients in a stainless steel bowl. Place a pan with water on the stove, bring to a boil, then turn heat to low. Place bowl on top of pan and start beating mixture with a whisk until it is foamy and firm.

To serve: Place 1 crepe on an oven-proof plate, put some of the fruit mixture in and fold over, then spoon some of the sabayon on top. Finish the other servings. Place plates in the oven to brown the sabayon (this happens quite quickly - watch it!). Take plates out and decorate with the raspberries.

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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