Prep 10 mins
Cook 5 mins
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!