These fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops.

Martha Stewart Living, April 2005


Recipe Summary

Makes 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Put 4 egg yolks and 1 tablespoon granulated sugar in a heatproof bowl set over a pan of simmering water. Whisk until thickened, about 2 minutes. Remove from heat; whisk in vanilla and zest. Sift together flour and salt; fold into yolk mixture.

  • Spread 1/4 cup batter in a 3-inch circle on a parchment-lined baking sheet. Repeat, making 8 circles total. Bake until golden, about 8 minutes. Let cool completely on sheet. Transfer to a wire rack.

  • Whisk together remaining yolk, 1/4 cup granulated sugar, and the wine in a saucepan over medium heat until thickened, 6 to 7 minutes. Remove from heat; whisk 1 minute. Transfer to a bowl. Refrigerate until cold, about 20 minutes.

  • Beat cream until stiff peaks form. Fold whipped cream and poppy seeds into wine mixture. Refrigerate 1 hour.

  • Transfer whipped-cream mixture to a pastry bag fitted with a large star tip. Hold each crepe, top side down; fold almost in half. Pipe about 1/4 cup whipped-cream mixture into crepe. Dust with confectioners sugar.

Cook's Notes

We used Gewurztraminer, but any other lightly sweet white wine, such as Riesling or Tokay (a Hungarian wine), would also be delicious.