Berry Crêpes with Orange Sauce
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Berry Crêpes with Orange Sauce." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/berry-crepes-with-orange-sauce-recipe.htm> 23 July 2008.
Yield: Makes 4 servings
Ingredients:
1
cup fresh blueberries
1
cup sliced strawberries
1
tablespoon sugar
3
packages (3 ounces each) cream cheese, softened
1/4
cup honey
3/4
cup orange juice
8
(6-1/2-inch) Crêpes (recipe follows)
Preparation:
1.
Combine blueberries, strawberries and sugar in small bowl; set aside.
2.
To prepare sauce, beat cream cheese and honey until light; slowly beat in orange juice.
3.
Spoon about 1/2 cup of berry filling in center of 1 crêpe. Spoon about 1 tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crêpes.
4.
Pour remaining sauce over crêpes.
Crêpes
Yield: Makes 16 crêpes
Ingredients:
3/4
cup all-purpose flour
3
eggs
1
cup milk
3
tablespoons butter or margarine, melted
1/2
teaspoon salt
About 2 tablespoons vegetable oil
Preparation:
1.
Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.
2.
Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.
3.
Cook until golden brown on bottom; turn over. Cook until browned on underside.
4.
Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.
TIP:
Stacked crêpes can be placed in plastic food storage bag and refrigerated 2 to 3 days or frozen up to 1 month. Thaw before using.
This recipe appears in: French
