| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Veglife1 | 6 | Servings | |
INGREDIENTS
| 2 | c | Lowfat milk |
| 3 | Egg yolks | |
| 1/4 | c | Packed brown sugar |
| 2 | t | Cornstarch |
| 1/2 | t | Vanilla extract |
| 2 1/4 | c | Citrus Mince Filling, see |
| recipe | ||
| 3 | Cocoa crepes, see Angel | |
| Crepes | ||
| 12 | White crepes, see Angel | |
| Blanched orange peel | ||
| optional |
INSTRUCTIONS
To make the sauce: In a small saucepan over medium heat, bring milk to a boil. In a mixing bowl, combine egg yolks, brown sugar, cornstarch, and vanilla. Using an electric mixer, beat until thick and pale. With beaters running, add boiling milk in a slow, steady stream. Return custard mixture to saucepan and stir constantly over medium-low heat until thickened and mixture coats the back of a spoon. Keep warm by placing saucepan in a large pan of warm water until serving time, or pour custard into a jar, press a piece of plastic wrap onto the surface, and chill. To assemble packets: Curt cocoa crepes into 1/4-inch strips and set aside. Place about 3 tablespoons of mince on bottom third of each white crepe. Roll once to enclose filling, fold in ends, and continue rolling to form a packet. Complete remaining crepes. Wrap two cocoa "ribbons" around each packet to resemble a wrapped gift. Tie with blanched orange peel, of desired. Serve cold or place on a baking tray and warm through in a moderate oven for 10 minutes. Drizzle each serving with about 1/3 cup sauce. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”