Cointreau Cranberry Crepes Recipe
Ingredients
| 16 Crepes | ||
| Cranberry Filling | ||
| Cranberries | 2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Orange liqueur | 2 Tablespoon | |
| Orange rind | 1 Tablespoon, grated | |
| Custard | ||
| Light cream | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Egg yolks | 4 , Well beaten | |
| 1 tsp vanilla or orange liqueur 5 mL | ||
| Whipped cream | ||
Directions
CRANBERRY FILLING: In saucepan, bring cranberries, sugar and water to boil: reduce heat and boil gently, stirring often for 5 minutes or until skins pop.
Stir in liqueur and orange rind; let cool.
Custard: In top of double boiler or in heavy saucepan, stir together cream, sugar and egg yolks; cook oer medium low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon.
Stir in vanilla; let cool.
Spoon about 1 tbsp (15 mL) filling onto each crepe; top with heaping tablespoon 5 mL) custard.
Roll up loosely, tucking in ends; place on serving plate.
Top each crepe with whipped cream (if using) and with a little more filling.
Stir in liqueur and orange rind; let cool.
Custard: In top of double boiler or in heavy saucepan, stir together cream, sugar and egg yolks; cook oer medium low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon.
Stir in vanilla; let cool.
Spoon about 1 tbsp (15 mL) filling onto each crepe; top with heaping tablespoon 5 mL) custard.
Roll up loosely, tucking in ends; place on serving plate.
Top each crepe with whipped cream (if using) and with a little more filling.
Chef
