CREPES

Ingredients

2 eggs ½ tsp. salt ½ cup milk ½ cup water Blend, and then add: 1 cup unbleached flour 2 T. melted butter

Blend, scrape down, blend again and chill for 1 to 24 hours. Cook crepes in a Chantal non-stick omelette pan, placing them between heavy paper towels until you're ready to serve.

FILLING

• 8 oz. cream cheese

• ¼ tsp. almond extract

• 2 to 4 T. milk

• 2 T. sugar

Whip together with mixer or food processor. Keep refrigerated.

SAUCE

• 1 small can frozen orange juice concentrate

• 1 can water

• 2 T. sugar

• 1 ½ T. cornstarch

• 2 T. Grand Marnier

Stir cornstarch into water. Bring orange juice and sugar lightly to a boil in a Chantal Saute Pan and whisk in cornstarch mixture. Cook until thickened. Whisk in liquor.

TO SERVE
Fill each crepe with about 2 T. of filling. Roll or make envelope shapes and place on dessert plates or platter. Spoon warm sauce over center of crepes and garnish with sliced toasted almonds. (Almonds are toasted in a 350° oven for 5-6 minutes.)

Recipe created by Marti Van Wagenen