Ingredients: |
Ingredients: For the Crepes: 2 eggs 1 cup milk (more if needed) 1 cup flour 1/4 teaspoon salt 2 tablespoons melted butter
For the crepe filling: 2 packages (7.5 ounce each) Farmers Cheese or any other soft, dry cheese 2 eggs 1/3 cup sugar 1 teaspoon grates orange rind 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup golden raisins 1 tablespoon butter, melted
For the Crepe Orange Sauce: 1 (12 ounce) jar orange marmalade 1/2 cup heavy cream
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Directions: |
Directions:For the Crepes: Beat eggs and milk in a bowl at low speed to blend. Beat in flour and salt; stir in melted butter. Refrigerate for at least 30 minutes (better if refrigerated overnight.) The batter should be similar to heavy cream, if it is too thick, thin with more milk, Heat a 8-inch pan and coat with either butter or cooking spray. Pour approximately 2 tablespoons of batter in a pan, swirling pan, cooking crepes for 2-3 minutes until browned. Repeat with remaining batter.
For the Orange Crepes Casserole: Preheat oven to 400 degrees. Lightly grease or butter a 11 x 7 x 2-inch pan.
Crepe Filling: Mix cheese, eggs, sugar, orange rind, vanilla, and salt in a bowl. Add raisins. Spoon approximately 2-3 tablespoons of filling into browned side of each crepe. Fold opposite sides over filling, overlapping ends, envelope style, enclosing the filling. Place in baking dish. Brush with butter. Bake for 30 minutes.
Crepe Orange Sauce: Heat the marmalade and cream in a saucepan on low until mixed and warmed. Spoon over the crepes and serve immediately. |