Crepes Sylvia
- Ready In:
- 1hr 5mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Crepes
- 4 eggs
- 1 cup flour, sifted
- 1 cup milk
- 1 orange, rind of, grated
- 2 tablespoons brandy
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1⁄2 teaspoon salt, additional
- butter
-
Filling
- 2 (8 ounce) packages cream cheese, room temperature
- 1 orange, rind of, grated
- 3 tablespoons sugar
- 3 tablespoons whipping cream
-
Sauce
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup sugar
- 1 orange, juice of
- 1⁄2 lemon, juice of
- 1⁄4 cup brandy
- 1⁄4 cup orange liqueur
- 1⁄4 cup peach brandy
- 1 pint strawberry, mashed
- 1 pint strawberry, halved
directions
-
For Crepes:
- Combine all ingredients in blender and whirl until completely mixed.
- Refrigerate at least 1 hour.
- Heat a 7 to 8 inch crepe pan and brush bottom with butter.
- For each crepe pour 2 to 3 tablespoons batter in pan, swirling it around until it covers entire bottom.
- Cook over moderate heat 1 to 2 minutes.
- Turn and cook about 30 seconds.
- Stack crepes between pieces of waxed or parchment paper.
- *Can be made the day before and refrigerated.
-
For Filling:
- Combine all ingredients with electric mixer and blend well.
-
To assemble:
- Place about a heaping tablespoon of filling along one side of each of 16 crepes. Refrigerate or freeze any remaining crepes.
- Roll crepes and stack on a platter; refrigerate at least 1 hour.
- *This can be done the day ahead.
-
For sauce:
- Heat a large skillet or saute pan.
- Add butter;when melted blend in sugar,orange and lemon juices, and all liqueurs.
- Add mashed strawberries and stir until sauce is bubbling.
- Add sliced strawberries and then the crepes.
- Spoon sauce over until crepes are just heated through. Don't let them get too hot or the filling will ooze out.
- Allow two crepes per serving with sauce and berries spooned over.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas