| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Sifted flour |
| 1 | Egg | |
| 1 | Egg yolk | |
| 3/4 | c | Milk |
| 1 | tb | Sugar |
| 1 | ds | Salt |
| 2 | tb | Melted butter |
| 1 | pk | (8-oz) cream cheese |
| 3 | tb | Sugar |
| 4 | ts | Grated orange peel |
| 2 1/2 | tb | Orange juice |
| 3/4 | c | Sugar |
| 2 1/4 | tb | Cornstarch |
| 2/3 | c | Orange juice |
| 2 | c | Orange juice |
| 3 | tb | Butter |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
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 2/3 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, http://www.erols.com/hosey.
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