These are Austrian dessert crêpes. They are usually made as individual crêpes on top of the stove, torn apart and sprinkled with powdered sugar and fruit. I found that I could do the same thing by baking a large one in the oven in a large skillet, which saved lots of time. This dish is traditionally served torn in pieces, but you can cut it into wedges if you prefer. It does have to be baked at the last minute, but it can be assembled up to two hours in advance.

1/2 cup raisins

1/4 cup port, sweet wine or water

1/2 cup whipping cream

1/2 cup milk

3/4 cup flour

1/4 teaspoon kosher salt

4 egg yolks

4 egg whites

1/4 cup granulated sugar

1 tablespoon butter

1/2 cup mascarpone

Garnish:

2 tablespoons icing sugar

Preheat oven to 425 F.

Place raisins and port in a small pot over medium heat and simmer gently for 3 minutes or until raisins are plump and port is absorbed. Cool.

Combine cream and milk in a large bowl. Whisk in flour, salt and egg yolks until you have a smooth batter. Sieve if necessary.

Place egg whites in a separate bowl and whisk until foamy. Gradually add in sugar, whisking constantly.

When meringue is thick and glossy (it should look like shaving cream), stir 1/3 of it into egg-yolk mixture to lighten it.

Fold in remaining meringue along with raisins, being careful to ensure the mixture is well combined.

Heat butter in a 12-inch oven-proof skillet over medium heat until sizzling. Carefully swirl pan to coat with butter. Spoon in egg mixture and dot with rounded teaspoons of mascarpone.

Bake for 14 to 15 minutes or until puffed and browned.

Sprinkle with icing sugar. Tear apart and serve with rhubarb or caramelized apples or a good jam. Serves 4 to 6.