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Cointreau Cranberry Crepes

Canadian.Recipes's picture
Ingredients
  Crepes 16
  Cranberry filling 1 Cup (16 tbs)
  Cranberries 500 Milliliter (2 Cups)
  Granulated sugar 375 Milliliter (1 1/2 Cup)
  Water 125 Milliliter (1/2 Cup)
  Orange liqueur 25 Milliliter (2 Tablespoon)
  Grated orange rind 15 Milliliter (1 Tablespoon)
For custard
  Light cream 250 Milliliter (1 Cup)
  Granulated sugar 50 Milliliter (1/4 Cup)
  Egg yolks 4 , well beaten
  Vanilla liqueur/Orange liquor 1 Teaspoon
  Whipped cream 1 Tablespoon
Directions

CRANBERRY FILLING: In saucepan, bring cranberries, sugar and water to boil: reduce heat and boil gently, stirring often for 5 minutes or until skins pop.
Stir in liqueur and orange rind; let cool.
Custard: In top of double boiler or in heavy saucepan, stir together cream, sugar and egg yolks; cook oer medium low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon.
Stir in vanilla; let cool.
Spoon about 1 tbsp (15 mL) filling onto each crepe; top with heaping tablespoon 5 mL) custard.
Roll up loosely, tucking in ends; place on serving plate.
Top each crepe with whipped cream (if using) and with a little more filling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Occasion: 
Christmas
Interest: 
Party

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