Orange Blossom Crepes

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READY IN: 1hr 30mins
SERVES: 3-4
YIELD: 6-8 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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