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Fruit Crepe with Orange Sauce

   

Crepes

1 cup / 250 mL flour
3 large eggs
2 tbsp /30 mL melted butter
1 cup /250 mL whole milk
Pinch of salt
Extra butter

Orange Syrup

1/2 cup /125 mL honey
1 tbsp /15 mL butter
1 tsp /5 mL Original Double-Strength Vanilla
1/2 tsp /2.5 mL Orange Peel  (or orange zest)
1/4 tsp /1.2 mL

Pudding

1/2 cup/125 mL Vanilla Dessert Mix
3 cups/750 mL whole milk
1 egg yolk
1 tbsp/15 mL butter
1 tsp/5 mL Original Double-Strength Vanilla

Crepes

In a large bowl whisk all ingredients together until smooth. Let rest covered at room temperature for 30 minutes. In 10-inch /25 cm skillet melt butter over medium-high heat. Swirl a 1/4 cup /60 mL batter in skillet, cook 2-3 minutes per side.

Orange Syrup

In a 1-quart saucepan cook butter and honey over low heat until butter is melted. Stir in remaining ingredients.

Pudding

In 2-quart sauce pan whisk together cook over medium heat, stirring occasionally, until mixture begins to boil. Continue cooking until thickened.

To Assemble

Spread crepes with pudding, fold into quarters.  Serve with syrup and top with seasonal fruit
.



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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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