Orange dessert crepes

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




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.



From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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