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Grape Syruped Crepes

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  Sifted all purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Grated lemon peel 1 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Whipped cream 4 Ounce (1 container)
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Frozen grape juice concentrate 6 Ounce (1 can)
  Cornstarch 4 Teaspoon
  Sugar 2 Tablespoon

In mixing bowl combine flour, sugar, milk, eggs, 1/2 teaspoon lemon peel, lemon juice, and vanilla; beat till smooth.
Lightly grease a 6-inch skillet; heat.
Remove from heat; spoon in about 2 tablespoons batter.
Rotate pan so batter is spread evenly over bottom.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter, greasing pan occasionally.
Spread unbrowned side of each crepe with cream cheese and sprinkle with pecans.
Roll up.
In blazer pan of chafing dish gradually stir grape juice into cornstarch.
Add 1/2 cup water.
Cook quickly over direct heat, stirring constantly, till thickened and bubbly.
Stir in sugar and the remaining lemon peel.
Add filled crepes.
Heat through.
Garnish with additional shredded lemon peel, if desired.

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