| 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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