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Orange Crepes - part 2

Source of Recipe


Carol Goetz






List of Ingredients



• Filling
  
• 1 lb. cream cheese, softened
  
• 1/2 C. sour cream
  
• 1/2 C. confectioner's sugar
  
• 1 T. orange zest
  
• 1/2 C. fresh orange juice
  
• 1/2 t. vanilla
  
• Sauce
  
• 1/4 C. unsalted butter, softened
  
• 3/4 C. sugar
  
• 1/2 C. pecans, chopped
  
• 1 C fresh orange juice
  
• 1 T. orange zest
  
• 1/2 C. Grand Marnier
  
• 2 T. Triple Sec
  






Instructions



1. Filling - beat cream cheese in mixing bowl until fluffy.
   
   
2. Add sour cream, confectioner's sugar, orange zest, orange juice, and vanilla; beat to blend well.
   
   
3. Put 3 T. of filling in crepe and roll up.
   
   
4. Chill crepes, covered, for at least an hour.
   
   
5. Sauce - Melt butter over med-high heat in large saucepan, then add sugar and pecans and cook, stirring, about 3 minutes.
   
   
6. Add orange juice and cook, stirring, about 4 minutes.
   
   
7. Add zest and cook about 1 minute.
   
   
8. Add Grand Marnier and Triple Sec and simmer 2 minutes.
   
   
9. Put filled crepes in large pan and cook until warmed, basting with orange sauce.
   
   



RECIPE CONTINUES

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