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Islands In The Sun - Fruit And Cheese Stuffed Crepes With Orange Pineapple Sauce

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Ingredients
  Crepes 6
  Ground nutmeg To Taste
  Creamed cottage cheese 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Canned mandarin orange sections 11 Ounce (1 Can)
  Sugar 1⁄3 Cup (5.33 tbs), drained
  Orange pineapple juice 48 Ounce (1 Can)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Almonds 1⁄4 Cup (4 tbs), sliced
  Egg 1
  Butter/Margarine 1 Tablespoon, melted
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
Directions

Prepare Crepes.
In a small saucepan, combine cottage cheese, orange sections and pineapple.
Season with nutmeg to taste.
Heat over low heat, stirring occasionally, until barely warm; set aside.
In a 3-quart saucepan, combine cornstarch and sugar; stir until combined.
Add orange-pineapple juice.
Stir over medium heat until mixture thickens and comes to a boil; keep warm.
To serve, place a warm crepe flat on a board or plate.
Spoon about 1/3 cup fruit-cheese mixture on center of crepe.
Fold 2 sides over filling, overlapping sides slightly.
Fold 1 end over filling.
Roll crepe to other end.
Place crepe, folded-side down, in an individual bowl.
Repeat with remaining crepes and filling.
Ladle hot soup around filled crepe in each bowl.
Sprinkle almonds over top

Recipe Summary

Method: 
Boiled
Course: 
Fruit Dessert

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