Viennese Crepes

Directions

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