Cranberry Crepes

Cranberry Crepes
Cranberry Crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crepes:

  • 1

    cup flour, sifted

  • 1/2

    cup sugar

  • 1/4

    teaspoon salt

  • 2

    extra-large eggs

  • 1

    ounce oil or clarified butter

  • 1

    orange rind, grated

  • 8

    ounces milk

  • Filling:

  • 15

    ounces ricotta cheese

  • 1

    orange rind, grated

  • juice from 1 orange

  • 1/2

    teaspoon salt

  • 1

    teaspoon vanilla

  • 1

    teaspoon triple sec

  • 1/4

    cup powdered sugar

  • 1/2

    cup flour

  • Sauce:

  • 1

    cup orange juice

  • 3/4

    cup sugar

  • 2

    cups cranberries

  • 1/4

    cup water

  • 2

    tablespoons corn starch

  • 1/4

    cup triple sec

Directions

Sift flour, sugar, and salt together. Beat milk and eggs together. Combine wet and dry ingredients and mix until smooth. Add orange, rind and oil mixture and mix thoroughly. Let rest for 15 minutes. Spray skillet with nonstick cooking spray. Heat skillet over medium high heat. Add 2 ounces batter and spread evenly around skillet. Cook 1-2 minutes and turn. Cook 1 minute and remove. Cook to room temperature. Mix all filling ingredients together in mixing bowl. Place approximately 1/3 cup filling on crepe and roll up. Place in baking dish. Bake crepes at 350 degrees for 20 minutes. For the sauce, bring orange juice and sugar to a boil. Add cranberries and cook until berries burst. Mix water and corn starch. Add to mixture and cook until thickened. Add triple sec. Top baked crepes with hot sauce mixture. *Any warm fruit sauce can be used – peach, cherry, etc.

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