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For the most dramatic presentation, lower the lighting when serving. This delicious dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups flour, sifted
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups milk
- 5 eggs, well beaten
- 2 teaspoons lemon rind or 2 teaspoons orange rind, grated
- 1⁄3 cup butter
- 1 cup superfine sugar
- 2⁄3 cup orange juice (fresh is best) or 2⁄3 cup tangerine juice (fresh is best)
- 1 teaspoon orange rind, grated
- Sift dry ingredients together.
- Stir in the milk slowly to obtain a smooth batter.
- Add beaten eggs and beat well.
- Add lemon or orange peel and bake on a hot, greased griddle until browned on both sides, but still soft enough to roll.
- Spread each cake with sauce, roll and serve at once.
- To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved; add fruit juice very slowly, stirring constantly.
- Add grated rind and curaçao; blend thoroughly.
- Pour curaçao over rolled cakes and ignite before serving.
I didn't have any Curacao and used 2/3 cup of brown sugar instead of the superfine, but it was very delicious. The crepes were so light and good! Since I wasn't adding the liquor, i added the orange rind in with the Orange juice. I made the sauce and let it simmer while I made the crepes, so it was nice and syrupy...I made the crepes and then dipped into the sauce and folded them into quarters. I then removed them from the sauce and put them on a platter for presentation...Thanks so much for a delicious recipe! there are so many variations that can be made from this. I will definately try the Curacao the next time kids aren't involved! Thanks again!