16
1/2 cup (125 ml) sugar
1 tsp. (5 ml) lemon rind,grated
1/4 cup (60 ml) light rum
1 egg, beaten
Spread mincemeat evenly on crepes, brown side out; fold each in quarters. Melt
ng dish or skillet; add sugar, rind and rum. Stir over medium
heat until sugar is dissolved. Reduce heat to low. Add a few spoonfuls of the
syrup to the beaten egg and beat until foamy. Add egg mixture to rest of the
syrup. Add crepes and warm over low heat.
Blueberry Crepes
1 batch crepes (about 16)
2 cups (500 ml) vanilla pudding
1 cup (250 ml) heavy cream, whipped
1/4 tsp. (1.5 ml) nutmeg
Sauce
1/2 cup (120 ml) sugar
1 tbsp. (15 ml) cornstarch
1/4 cup (60 ml) water
1/4 cup (60 ml) light corn syrup
2 tsp. (10 ml) lemon juice
2 cups (500 ml) blueberries, fresh or frozen
Combine pudding, cream and nutmeg. Place 2-3 heaping tablespoons of the
mixture across the center of each crepe, brown side down, and roll. Place on
a serving plate. Top with sauce and, if desired, a spoonful of sour cream or
additional whipped cream.
To make the sauce mix sugar and cornstarch in a saucepan. Stir in water,
corn syrup and lemon juice until smooth. Stir in blueberries. Cook, stirring
constantly, until sauce comes to a boil and is thickened. Refrigerate until cool.
Orange and Cream Cheese Palascintas
1 batch crepes (about 16)
8 oz. (225 g) cream cheese, softened
1/4 cup (60 ml) butter or margarine, softened
2 tbsp. (30 ml) sugar
1 tsp. (5 ml) vanilla
1 tsp. (5 ml) lemon rind, grated
Sauce
2/3 cup (160 ml) orange marmalade
1/3 cup (85 ml) orange juice
2 tbsp. (30 ml) butter or margarine
1 tbsp. (15 ml) lemon juice
1-1/2 tsp. (8 ml) grated lemon rind
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