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Cointreau Cranberry Crepes

  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

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: 
Snack, Fruit Dessert

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4466 Calories from Fat 1763

% Daily Value*

Total Fat 207 g318.7%

Saturated Fat 82.4 g411.8%

Trans Fat 0 g

Cholesterol 1363.8 mg454.6%

Sodium 1988.5 mg82.9%

Total Carbohydrates 623 g207.5%

Dietary Fiber 24.6 g98.4%

Sugars 498.4 g

Protein 43 g85.6%

Vitamin A 75.2% Vitamin C 189.7%

Calcium 32.7% Iron 17.5%

*Based on a 2000 Calorie diet

Cointreau Cranberry Crepes Recipe