1 hr 30 mins
1 hr 30 mins
Toby Jermain's Note:
This wonderdul dessert recipe originally came from Mabel Hoffman's "Crepe Cookery", published back in the late '60s or early '70s. This is a very showy dessert for special company that looks much more difficult than it actually is. The only drawback is the need of a chafing dish or portable burner and nice skillet for tableside presentation.
My Private Note
Units: US | Metric
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 1/4 cup finely chopped toasted almond
- 1/4 cup butter
- 1/3 cup sugar
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 cup orange juice
- 1/4 cup Grand Marnier
- 1 teaspoon grated orange zest
- 2 tablespoons cognac
- 2 tablespoons toasted sliced almonds
- orange section (to garnish) (optional)
Dessert Crepe Batter
- 1In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
- 2Spread onto center of cooked crepes, roll up, and set aside.
- 3In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
- 4Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
- 5Cook over low heat, stirring constantly, until thick and translucent.
- 6Place filled crepes in sauce.
- 7Heat to boiling.
- 8Pour warm cognac over all.
- 9Ignite, and spoon flaming sauce over crepes.
- 10Garnish with toasted almonds and orange sections, and serve immediately.
- 11Dessert Crepe Batter:.
- 12In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
- 13Gradually add flour, whisking constantly until smooth.
- 14Add remaining ingredients, whisking constantly, and mix until smooth.
- 15Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
- 16Recipe can be doubled, tripled, etc.
- 17This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
- 18To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
- 19Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
- 20If you have any excess batter, just dump it back into the bowl.
- 21Cook just until the edges of the crepe begin to look dry and a little crisp.
- 22Turn over, and cook the other side for about 20-30 seconds longer.
- 23Turn out onto a towel to cool, and repeat for the next crepe.
- 24It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
- 25Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
- 26Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
- 27Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.
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Nutritional Facts for Orange Blossom Crepes
Serving Size: 1 (291 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1013.6
- Calories from Fat 633
- Total Fat 70.4 g
- Saturated Fat 22.9 g
- Cholesterol 227.5 mg
- Sodium 285.1 mg
- Total Carbohydrate 76.7 g
- Dietary Fiber 9.1 g
- Sugars 38.1 g
- Protein 26.3 g
The following items or measurements are not included: