I'm not sure what happened here, but I found this message buried deep in several hundred error messages in the "owner" email address for the DVHH list. I don't think it went out to the list, so I am sending it now. Kelly, my apologies for this message taking so long to be posted. To the mailing list, I realize that this message refers to email conversations held a couple of months ago, but felt I should send it anyway. Darlene > > > > ---------- Forwarded message ---------- > From: Kelly Dazet <[email protected]> > To: "[email protected]" < > [email protected]> > Cc: > Bcc: > Date: Wed, 21 Jun 2017 00:27:50 +0000 > Subject: Krapfen > Hi everyone, > > This is a very interesting thread, about "Grappa/Grapfen/Krapfen"! Thanks > for sharing! > > I asked my German wife (from Heidelberg) if she had heard of Grapfen, and > she said that she had not, but that the recipe sounds like a beignet, the > French pastry that they serve at Cafe Dumonde in New Orleans. > > Out of curiosity I googled Krapfen and it was described as a beignet- like > pastry, which sometimes comes in the form of a "Berliner" (Bismarck " with > a filling and powdered sugar coating. > > Regards, > > Kelly > > Sent from my iPad > >