Orange Blossom Crepes Recipe

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Orange Blossom Crepes
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Ingredients
22
Count
Nutrition
2244
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
  2. Spread onto center of cooked crepes, roll up, and set aside.
  3. In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
  4. Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
  5. Cook over low heat, stirring constantly, until thick and translucent.
  6. Place filled crepes in sauce.
  7. Heat to boiling.
  8. Pour warm cognac over all.
  9. Ignite, and spoon flaming sauce over crepes.
  10. Garnish with toasted almonds and orange sections, and serve immediately.
  11. Dessert Crepe Batter:.
  12. In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
  13. Gradually add flour, whisking constantly until smooth.
  14. Add remaining ingredients, whisking constantly, and mix until smooth.
  15. Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
  16. Recipe can be doubled, tripled, etc.
  17. 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.
  18. 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.
  19. Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
  20. If you have any excess batter, just dump it back into the bowl.
  21. Cook just until the edges of the crepe begin to look dry and a little crisp.
  22. Turn over, and cook the other side for about 20-30 seconds longer.
  23. Turn out onto a towel to cool, and repeat for the next crepe.
  24. It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
  25. Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
  26. Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
  27. Makes about 12-14 7 or 20- 24 5 crepes per recipe multiple.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2243.81 Kcal (9394 kJ)
Calories from fat 1060.14 Kcal
% Daily Value*
Total Fat 117.79g 181%
Cholesterol 528.28mg 176%
Sodium 282.64mg 12%
Potassium 1054.61mg 22%
Total Carbs 219.71g 73%
Sugars 75.6g 302%
Dietary Fiber 16.98g 68%
Protein 49.46g 99%
Vitamin C 66.7mg 111%
Vitamin A 0.8mg 26%
Iron 12.3mg 68%
Calcium 381.8mg 38%
Amount Per 100 g
Calories 268.86 Kcal (1126 kJ)
Calories from fat 127.03 Kcal
% Daily Value*
Total Fat 14.11g 181%
Cholesterol 63.3mg 176%
Sodium 33.87mg 12%
Potassium 126.37mg 22%
Total Carbs 26.33g 73%
Sugars 9.06g 302%
Dietary Fiber 2.03g 68%
Protein 5.93g 99%
Vitamin C 8mg 111%
Vitamin A 0.1mg 26%
Iron 1.5mg 68%
Calcium 45.7mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53.9
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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