Crepe Ideas and Accompaniments
Ingredients
Instructions
For the Cream Filling
- 1
Beat cream cheese in mixing bowl until fluffy.
- 2
Add remaining ingredients and beat until well blended.
- 3
Use 3 Tbsp filling per rolled crepe.
- 4
Refrigerate covered for one hour.
For the Orange Sauce
- 1
Melt butter in large sauté pan.
- 2
Add sugar and pecans, cook stirring for 3 minutes.
- 3
Add orange juice and continue to stir and cook another 4 minutes.
- 4
Add zest and cook one more minute.
- 5
Add liqueurs and simmer for 2 minutes.
To Serve
- 1
Remove 8 cream-filled crepes from refrigerator.
- 2
Place into sauce in saucepan and cook one minute, basting with sauce.
- 3
Remove crepes to a warm place.
- 4
Repeat for next 8 crepes from refrigerator.
- 5
To serve, cross two rolled crepes on a dessert plate and drizzle with orange sauce.
💡 Cook's Notes
Basic crepe recipe by Gini Faust. This one-cup-of-flour recipe makes about 20 crepes. For additional tips on making great crepes, see Fine Cooking Vol. 43 (March 2001). Suggested Wine: Bonnezeaux by Marc Angelli
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