Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Sifted flour |
1 \N | Egg |
1 \N | Egg yolk |
¾ cup | Milk |
1 tablespoon | Sugar |
1 dash | Salt |
2 tablespoons | Melted butter |
1 pack | (8-oz) cream cheese |
3 tablespoons | Sugar |
4 teaspoons | Grated orange peel |
2½ tablespoon | Orange juice |
¾ cup | Sugar |
2¼ tablespoon | Cornstarch |
⅔ cup | Orange juice |
2 cups | Orange juice |
3 tablespoons | Butter |
½ cup | Chopped pecans |
CREPES
FILLING
ORANGE SAUCE
Combine all crepe ingredients & beat until smooth. Refrigerate until thick.
Heat a small cast-iron skillet until a drop of water will sizzle. Grease skillet & pour in about 2 tablespoons batter; tilt & roll skillet so that batter covers the bottom; return to heat & cook until crepe is lightly browned. Drop crepe out of skillet onto paper towels. Continue for remaining batter. Fill crepes with orange filling: Blend all filling ingredients & spoon about 2 tablespoons filling on each crepe; roll up & place folded side down in oven-proof dish. Top with orange sauce: Combine sugar, cornstarch & blend in ⅔ cup orange juice. Heat remaining juice to a boil & stir in sugar mixture; cook & stir until mixture is thick. Remove from heat. Add butter & pecans. Top crepes & place all in 350 oven until sauce begins to bubble.
MRS K.W. (BARBARA) GOOCH
PART 1 OF 2
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .