Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Make the Crepes: Combine the flour, confectioners' sugar, and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.
Step 2
Lightly brush a 6-inch nonstick skillet with vegetable oil and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
Step 3
Make the Filling: Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioners' sugar, orange zest, orange juice, and vanilla. Beat to blend well, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly, and refrigerate for 1 hour.
Step 4
In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes.
Step 5
Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce.
Step 6
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
Your folders
floridacitrus.org
Your folders
food.com
5.0
(269)
10 minutes
Your folders
foodnetwork.com
4.8
(403)
20 minutes
Your folders
cooking.nytimes.com
5.0
(475)
Your folders
cookingclassy.com
5.0
(26)
15 minutes
Your folders
onceuponachef.com
5.0
(9)
30 minutes
Your folders
sugarspunrun.com
5.0
(73)
2 minutes
Your folders
allrecipes.com
4.8
(1.2k)
15 minutes
Your folders
theflavorbender.com
5.0
(64)
15 minutes
Your folders
theflavorbender.com
Your folders
taste.com.au
4.7
(7)
20 minutes
Your folders
elavegan.com
4.8
(4)
10 minutes
Your folders
allrecipes.com
4.7
(899)
20 minutes
Your folders
sallysbakingaddiction.com
5.0
(131)
30 minutes
Your folders
allrecipes.com
4.6
(3.9k)
20 minutes
Your folders
farmhouseonboone.com
4.6
(39)
4 minutes
Your folders
hopewellheightsblog.com
12 minutes
Your folders
bonappetit.com
4.6
(13)
Your folders
thegunnysack.com
18 minutes