Mulligan's Riesling Raisin Crepes 

Recipe from Harmony Cellars

Ingredients:

Desert Crepes:
1-1/4 cups Flour
2 T Sugar
3 Eggs
1-1/2 cups Milk
2 T Unsalted Butter, melted

Riesling Raisin Filling:
1/2 cup plus 1 T Harmony Cellars White Riesling
2/3 cup Raisins
1 t Orange Zest, grated
1 t Corn Starch
2 T Orange Zest, finely slivered
2 T Sugar
1 pint French Vanilla Ice Cream

To make the Crepes:
Combine the flour and sugar in the bowl of a food processor fitted with a steel blade and process briefly. With the motor running, add the eggs, milk and butter through the feed tube. Process until smooth.

Let the batter stand at room temperature or in the refrigerator for 1 hour.

Heat a heavy 8-inch nonstick skillet over medium heat until quite hot. Pour in 3 tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, about 30 to 45 seconds; then turn and cook another 15 seconds.

Repeat, using up all the batter. As you finish the crepes, stack them on top of one another. When they cool, wrap the stacked crepes in plastic wrap. They will stay fresh in the refrigerator for 2 days or can be frozen for up to 1 month.
Makes 12 crepes.

To make the Sauce:
Pour 1/2 cup White Riesling over the raisins in a glass or microwaveable bowl. Stir in 1 teaspoon grated orange zest and let stand for 1 hour. Mix 1 tablespoon White Riesling with the cornstarch, stirring to remove any lumps. Add this to the raisin mixture. Mix thoroughly.

Heat the raisin sauce in the microwave on full power until the sauce is just beginning to boil. Stir well and continue cooking until the sauce is thickened and clear. Set aside.

Toss the slivered orange rind in a bowl with the sugar until the rind is sugar coated. Set aside.

To assemble:
Fold each crepe into quarters. Place 2 crepes on each plate so that their points touch in the center of the plate. Place a scoop of French Vanilla ice cream in the center of each crepe. Spoon raisin sauce over all and sprinkle with the sugar-coated orange zest. Serve immediately. Serves 6.

Variation 1: Substitute 1 teaspoon grated fresh ginger for all the orange zest and add it with the raisins. Finish the crepes with a sprinkle of cinnamon.

Variation 2: Substitute dried cherries for the raisins and add 1 tablespoon Kirsch Liqueur to the soaking wine.

Bon Appetit!