*  Exported from  MasterCook  *
 
                              Crepes Di Godiva
 
 Recipe By     : Giuseppe Manco, Quisiana Trattoria, New York
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Godiva
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crepes:
    1      large         egg
      2/3  cup           all-purpose flour
      2/3  cup           milk
    2      tablespoons   butter -- melted
      1/4  cup           Godiva Liqueur
      3/4  tablespoon    sugar
 
                         Pastry Cream:
    5      large         egg yolks
      1/3  cup           sugar
      2/3  teaspoon      orange zest
    7      tablespoons   flour
    2 2/3  cups          milk -- scalded
      3/4  cup           Godiva Liqueur -- divided
                         whipped cream as needed
                         strawberries for garnish
                         fresh mint leaves for garnish
 
 For the crepes, combine the eggs and flour in a blender and blend until
 smooth.  Gradually add the milk until fully mixed.  Pour in the butter,
 Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for
 two hours.  For each crepe, pour 2 tablespoons (1 oz) of batter onto a
 lightly greased 8-inch non-stick saute' pan and tilt to cover the bottom
 of the pan.  Cook on medium-high heat until the edges are light brown,
 turn over and cook for one additional minute.  Stack the crepes with wax
 paper between each, cover and refrigerate.  Yields approximagely eight
 crepes.  For the pastry cream, beat the egg yolks, sugar, and orange
 zest in a mixer, add the flour and mix until smooth.  Gradually add the
 milk and 1/2 cup of Godiva Liqueur until blended.  Pour into a saucepan
 and bring to a boil; boil for four minutes, stirring constantly.  Remove
 from heat and stir in the remaining Godiva Liqueur.  Strain the pastry
 cream into a bowl, cover and refrigerate.  Yields one quart.  To serve,
 fill each crepe with 1/2 cup pastry cream, fold it in half and garnish
 with whipped cream, strawberries, and fresh mint.
 
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