Basic Dessert Crepe
In medium bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth. Beat in butter. Cover and refrigerate at least 1 hour. Cook crepes in a 6 to 8-inch non-stick skillet, using about 2-3 tablespoons batter. Makes 20-24 crepes.
Orange Almond Crepes
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4 ounces cream cheese, softened
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1 tablespoon plus 1 teaspoon milk
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¼ teaspoon almond extract
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1/8 teaspoon cinnamon
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1/3 cup finely chopped toasted almonds
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8 crepes
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¼ cup butter
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1/3 cup sugar
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1 teaspoon lemon juice
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2 teaspoons cornstarch
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½ cup orange juice
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¼ cup orange liqueur or orange juice
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1 teaspoon grated orange peel
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2 tablespoons toasted sliced almonds
In small mixing bowl, mix cream cheese with milk, almond extract and cinnamon. Add finely chopped almonds. Spread onto center of cooked crepes. Roll up or quarter fold and set aside. In a large skillet or chafing dish, melt butter; stir in sugar and lemon juice. Dissolve cornstarch in orange juice. Add orange juice mixture, orange liqueur and orange peel to butter. Cook on low heat, stirring constantly, until thick and translucent. Put filled crepes in skillet or chafing dish of hot orange sauce; heat to boiling. Serve warm with orange sauce and a sprinkle of toasted sliced almonds. Makes 8 crepes.
