Valencia Crepes Recipe
Ingredients
| Eggs | 4 standard | |
| Flour | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Melted margarine | 1 Tablespoon | |
| 8 Valencia oranges | ||
| Kirsch | 3 Tablespoon | |
| Grand marnier | 2 Tablespoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Cream cheese | 8 Ounce, softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Powdered sugar for dusting | ||
Directions
Beat eggs with whisk in medium mixing bowl.
Gradually add flour and sugar alternately with milk and water, beating until smooth.
Beat in margarine.
Refrigerate 1 hour before using.
Prepare crepes.
Peel oranges.
Cut into segments, cutting between membranes.
Slice each segment into 3 to 4 pieces.
Sprinkle oranges with kirsch and Grand Marnier.
Blend sour cream, cream cheese, and sugar.
Fold oranges into cream mixture, saving 1/2 cup oranges for garnish.
Top each crepe with 2 to 3 tablespoons cheese and orange mixture.
Roll up.
Place crepes on serving platter.
Dust with powdered sugar.
Garnish with orange slices
Gradually add flour and sugar alternately with milk and water, beating until smooth.
Beat in margarine.
Refrigerate 1 hour before using.
Prepare crepes.
Peel oranges.
Cut into segments, cutting between membranes.
Slice each segment into 3 to 4 pieces.
Sprinkle oranges with kirsch and Grand Marnier.
Blend sour cream, cream cheese, and sugar.
Fold oranges into cream mixture, saving 1/2 cup oranges for garnish.
Top each crepe with 2 to 3 tablespoons cheese and orange mixture.
Roll up.
Place crepes on serving platter.
Dust with powdered sugar.
Garnish with orange slices
Chef
