Recipe - Orange Dessert For Shabat

CREPES
1/3 cup Sifted flour
1 Egg
1 Egg yolk
Three fourths cup Milk
1 tablespoon Sugar
1 ds Salt
2 tablespoon Melted butter

FILLING
1 pack (8oz) cream cheese
3 tablespoon Sugar
4 teaspoon Grated orange peel
2 One half tablespoon Orange juice

ORANGE SAUCE
Three fourths cup Sugar
2 One fourth tablespoon Cornstarch
2/3 cup Orange juice
2 cup Orange juice
3 tablespoon Butter
One half cup Chopped pecans

Combine all crepe ingredients & beat until smooth. Refrigerate until thick.
Heat a small castiron skillet until a drop of water will sizzle. Grease
skillet & pour in about 2 tablespoons batter; tilt & roll skillet so that
batter covers the bottom; return to heat & cook until crepe is lightly
browned. Drop crepe out of skillet onto paper towels. Continue for
remaining batter. Fill crepes with orange filling: Blend all filling
ingredients & spoon about 2 tablespoons filling on each crepe; roll up &
place folded side down in ovenproof dish. Top with orange sauce: Combine
sugar, cornstarch & blend in 2/3 cup orange juice. Heat remaining juice to
a boil & stir in sugar mixture; cook & stir until mixture is thick. Remove
from heat. Add butter & pecans. Top crepes & place all in 350 oven until
sauce begins to bubble.

MRS K.W. (BARBARA) GOOCH

PART 1 OF 2

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.