ORANGE BLOSSOM CREPES

Orange Blossom Crepes image

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.

Provided by Toby Jermain

Categories Dessert

Time 1h30m

Yield 6-8 crepes, 3-4 serving(s)

Number Of Ingredients 22

Ingredients

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)
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

Steps:

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.