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Prep1 hr 30 mins
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.
- 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
- 2 eggs, beaten
- 1⁄3 cup milk
- 1⁄3 cup water
- 3⁄4 cup unbleached flour, sifted
- 1 -2 tablespoon butter, melted
- 2 tablespoons sugar
- 2 tablespoons cognac or 2 tablespoons good brandy
- 1 teaspoon vanilla extract
- In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
- Spread onto center of cooked crepes, roll up, and set aside.
- In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
- Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
- Cook over low heat, stirring constantly, until thick and translucent.
- Place filled crepes in sauce.
- Heat to boiling.
- Pour warm cognac over all.
- Ignite, and spoon flaming sauce over crepes.
- Garnish with toasted almonds and orange sections, and serve immediately.
- Dessert Crepe Batter:.
- In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
- Gradually add flour, whisking constantly until smooth.
- Add remaining ingredients, whisking constantly, and mix until smooth.
- Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
- Recipe can be doubled, tripled, etc.
- This 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.
- To 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.
- Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
- If you have any excess batter, just dump it back into the bowl.
- Cook just until the edges of the crepe begin to look dry and a little crisp.
- Turn over, and cook the other side for about 20-30 seconds longer.
- Turn out onto a towel to cool, and repeat for the next crepe.
- It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
- Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
- Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
- Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.