Preparation:
Beat all the ingredients together, except the oil or butter for greasing the pan, to make a batter. Let it stand for an hour or so. The batter should be the consistency of a high grade whipping cream. It should coat the back of a spoon well but be liquid enough to slide into shapes easily, so it will conform of the shape of the pan. If the batter becomes too thick to pour easily, add a little water and beat it again until it is the right consistency.
Oil an 8 inch, havvy crepe or frying pan with a tiny amount of oil or butter, using a paper towel. The pan must be hot but not smoling. Pour in about 3 tablespoons of batter, or a bit more. Tip the pan all around and spread the batter to make a thin pancake. Brown the crepes on one side then turn them over with help of a metal spatula or fork and cook them for another mintue or even less.
As the crepes are done, stack them on a plate until needed. Grease the pan after each crepe is made; if your pan is in excellent condition, it may not be necessary after the first 3 or 4 are done.
Crepes can be made a day or two ahead and stored in the refrigirator well wrapped in plastic. They also freeze well.
FILLING:
Mix all the ingredients togther with a tablespoon.
SAUCE:
Mix the honey and rum together. Gently and carefully warm it on low heat.
TO ASSEMBLE:
Divide the mascarpone mixture equally among 13 crepes. Fold the crepes in half, then in half again. Place the crepes slightly overlapping each other in a lightly buttered dish and heat them in a preheated 375 F oven for about 10 minuts. Transfer them to heated plates and drizzle with the oney, or pass it at the table.
Serves 6.
(all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95) |
