If Austria is famous for any gastronomic specialty, it’s for pastry—pastry, which inevitably involves cream. These “crepes”, which are really more like open turnovers stuffed with a wine-scented cream filling, are popular in coffeehouses all over Vienna. (Their name translates literally as “Viennese wine slices”.) This recipe comes from German-born Dieter Schorner, who teaches the fine art of pastry-making at the French Culinary Institute in New York City.
- 5 egg yolks
- 1⁄2 cup sugar
- 2 egg whites
- 3 Tbsp. flour
- 6 Tbsp. riesling or other fruity, dry white wine
- 1 cup heavy cream, chilled
- 2 Tbsp. confectioner’s sugar
- For the crepes, place 3 egg yolks and 1 tbsp. sugar in the top of a double boiler. Mix well, then set over gently simmering water over medium heat. Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove pan from heat and continue to whisk until mixture cools and becomes pale yellow.
- Preheat oven to 400°. Beat egg whites in a nonreactive bowl until foamy. Gradually add 3 tbsp. sugar and continue to beat until stiff peaks form.
- Sprinkle flour into yolk mixture. Mix well, then gently fold in egg whites. Spread 1⁄4 cup of batter on a nonstick cookie sheet, forming a 3” round. Smooth, then repeat with remaining batter, forming 6 rounds in all. Bake until golden, about 10 minutes. (Finished crepes should be light and spongy.) Transfer to a cake rack to cool.
- For the filling, combine remaining 2 egg yolks, 4 tbsp. sugar, and white wine in a small saucepan. Bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat. Remove pan from heat and whisk for 1 minute more. Cool completely. Meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
- To assemble, divide filling between crepes, fold over, then sprinkle with confectioner’s sugar and serve.