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1/2c.dried currents

1c. boiling water

2-8oz packeges cream cheese, softened

1/2c. apricot jam

2 lrg. eggs, separated

1tsp.freshly grated lemon zest

1tsp. vanilla

1/4c. sugar


2 lrg.eggs

3tbsp. sugar


conf. sugar for dusting

In a small heatproof bowl plump currents in boiling water 15min. and drain.

Pat currents dry between paper towels. Mix on high cream cheese, jam, yolks,

zest, and vanilla. In a bowl with mixer beat whites with a pinch of salt until

they hold soft peaks. Add sugar to whites and beat meringue until it holds

stiff peaks. Fold cheese mixture into meringue gently, and fold in currents

preheat oven to 400f and lightly butter a 2 1/2-quart shallow baking dish.

Working with one crepe at a time, spread 2 generous tbsp. filling on each crepe,

leaving a 1/2-inch border all around, and roll up crepes jellyroll fashion.

Cut crepes in a diagonal in half and arrange, overlapping slightly, in layers

in baking dish. Crepes may be prepared up to 4 hours ahead and chilled, covered.

Before proceeding. In a small bowl whisk together eggs, sugar, and milk pour

over crepes, letting custard seep between layers. Bake crepes in middle of oven

for 30 to 35 min., or until puffed and custard is set, and cool to warm.

Dust crepes with conf. sugar and serve.