Orange Crepes

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READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Batter
  • 3
    eggs, beaten
  • 23
    cup flour
  • 12
    teaspoon salt
  • 1
    cup milk
  • Filling
  • 2
    (8 ounce) packages cream cheese
  • 3
    tablespoons minced orange rind
  • Sauce
  • 12
    fluid ounces frozen orange juice concentrate
  • cornstarch, wee bit
  • orange liqueur, prefer triple sec
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DIRECTIONS

  • Combine softened cream cheese and orange rind and set aside to blend.
  • Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
  • For each crepe – pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
  • You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
  • To make sauce – heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.
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