Berry Crepes w/ Orange Sauce & Crepe Recipe

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* Exported from MasterCook *

 

Berry Crepes w/ Orange Sauce

 

Recipe By :Breakfast Brunch Booklet / pg.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup blueberries

1 cup strawberries -- sliced

1 tablespoon sugar

3 packages cream cheese (3-oz. ea.) -- softened

1/4 cup honey

3/4 cup orange juice

8 Crepes (6 1/2-inch) -- (see following recipe)

 

Combine blueberries, strawberries and sugar in small bowl; set aside.

 

To prepare sauce, beatr cream cheese and honey until light; slowly beat

in orange juice.

 

Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1

tbsp. sauce over berries. Roll up; place on serving plate. Repeat with

remaining crepes.

 

Pour remaining sauce over crepes.

 

Source:

" Favorite All Time Recipes Booklet "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1992 Publication International, Ltd. "

 

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Per Serving (excluding unknown items): 253 Calories; 7g Fat (25.5% calories

from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol;

217mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0

Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crepes

 

Recipe By :Breakfast Brunch Booklet / pg. 7

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup all-purpose flour

3 eggs

1 cup milk

3 tablespoons butter or margarine -- melted

1/2 teaspoon salt

2 tablespoons vegetable oil (about)

 

Combine all ingredients except oil in blender or food processor container.

Cover; process until combined. Cover and refrigerate at least 1 hour.

 

Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tbsp.

crepe batter, tilting skillet to cover bottom evenly.

 

Cook until golden brown on bottom; turn over. Cook until browned on

underside.

 

Stack crepes between waxed paper squares to prevent sticking together.

Repeat with remaining batter, oiling skillet occasionally.

 

Source:

" Favorite All Time Recipes Booklet--Chapter: Breakfast Basic "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1992 Publication International, Ltd. "

Yield:

" 16 crepes "

 

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Per Serving (excluding unknown items): 993 Calories; 57g Fat (51.7% calories

from fat); 35g Protein; 85g Carbohydrate; 3g Dietary Fiber; 687mg

Cholesterol; 1705mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean

Meat; 1 Non-Fat Milk; 9 1/2 Fat.

 

NOTES : TIP: Stacked crepes can be placed in plastic bag and

refrigerated 2 to 3 days or frozen up to 1 month. Thaw

before using.

Nutr. Assoc. : 0 0 0 0 0 0