Side Pannel
Orange Dessert Crepes
Ingredients List
- -----------------------------------CREPES-----------------------------------
- 1/3 c Sifted flour
- 1 Egg
- 1 Egg yolk
- 3/4 c Milk
- 1 tb Sugar
- 1 ds Salt
- 2 tb Melted butter
Directions
FILLING
1 pk (8-oz) cream cheese
3 tb Sugar
4 ts Grated orange peel
2 1/2 tb Orange juice
ORANGE SAUCE
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
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
1 pk (8-oz) cream cheese
3 tb Sugar
4 ts Grated orange peel
2 1/2 tb Orange juice
ORANGE SAUCE
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
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
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