Viennese Crepes

• 5 egg yolks
• 12 cup sugar
• 2 egg whites
• 3 tablespoons flour
• 6 tablespoons riesling or other fruity dry white wine
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners' sugar

1. Crepes: put 3 egg yolks and 1 tablespoons sugar in the top of a double boiler.
2. Mix well - set over gently simmering water over medium heat.
3. Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes.
4. Remove pan from heat -continue to whisk until mixture cools and becomes pale yellow.
5. Preheat oven to 400.
6. Beat egg whites in a nonreactive bowl until foamy.
7. Gradually add 3 tablespoons sugar and continue to beat until stiff peaks form.
8. Sprinkle flour into yolk mixture.
9. Mix well, then gently fold in egg whites.
10. Spread 1/4 cup of batter on a nonstick cookie sheet, forming a 3'' round.
11. Smooth, then repeat with remaining batter, forming 6 rounds in all.
12. Bake until golden, about 10 minutes.
13. (Finished crepes should be light and spongy.)
14. Transfer to a cake rack to cool.
15. For the filling, combine remaining 2 egg yolks, 4 tablespoons sugar, and white wine in a small saucepan.
16. Bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat.
17. Remove pan from heat and whisk for 1 minute more.
18. Cool completely.
19. Meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
20. To assemble, divide filling between crepes, fold over, then sprinkle with confectioner's sugar and serve.

egg yolks, sugar, egg whites, flour, riesling, heavy cream, sugar

Taken from www.food.com/recipe/viennese-cr-pes-425227 (may not work)