Austrian Sweet Cheese Crepes Baked In Custard

Total Time: 5 hrs 55 mins Preparation Time: 1 hr 5 mins Cook Time: 4 hrs 50 mins

Ingredients

• Servings: 25
• 1/2 cup dried currant
• 1 cup boiling water
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup apricot jam
• 2 large eggs, separated
• 1 teaspoon lemon, zest of, freshly grated
• 1 teaspoon vanilla
• 1/4 cup granulated sugar
• 25 austrian crepes, about
• 2 large eggs
• 3 tablespoons granulated sugar
• 1 cup milk
• confectioners' sugar, for dusting

Recipe

• 1 make filling: in a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain.
• 2 pat currants dry between paper towels.
• 3 in a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla.
• 4 in a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks.
• 5 add sugar to whites and beat meringue until it holds stiff peaks.
• 6 fold cheese mixture into meringue gently but thoroughly and fold in currants.
• 7 preheat oven to 400f.
• 8 and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
• 9 working with 1 crepe at a time, spread 2 generous tablespoons filling on each crepe, leaving a 1/2-inch border all around, and roll up crepes jelly-roll fashion.
• 10 with a sharp knife cut crepes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish.
• 11 crepes may be prepared up to this point 4 hours ahead and chilled, covered.
• 12 bring crepes to at room temperature before proceeding.
• 13 in a small bowl whisk together eggs, granulated sugar, and milk and pour over crepes, letting custard seep between layers.
• 14 bake crepes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
• 15 dust crepes with confectioners' sugar and serve with apricot caramel sauce.