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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For filling,in a medium saucepan combine the 1/3 cup sugar, the 3 tablespoons flour, 1/2 teaspoon orange peel, and the 1/4 teaspoon salt. Stir in 1-1/4 cups milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir half of the hot mixture into 1 egg or 1/4 cup egg product. Return all of egg mixture to saucepan. Cook and stir just until bubbly. Remove from heat. Stir in 1 teaspoon butter or margarine and 1 teaspoon vanilla; cover surface with plastic wrap. Cool without stirring.

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  • For the Crespelle, combine 1 cup all-purpose flour; 1-1/2 cups skim milk; 1/2 cup refrigerated or frozen egg product, thawed; 2 tablespoons sugar; cooking oil; and 1/8 teaspoon salt. Beat with rotary beater until blended. Heat a lightly greased nonstick 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side. Invert pan over paper towels; remove Crespelle. Repeat to make 16 to 18, greasing skillet as needed.

Instructions Checklist
Instructions Checklist
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  • For the orange sauce, in a small saucepan, combine the 1/2 teaspoon orange peel, orange juice, raisins, and the 1/4 cup sugar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Set aside.

Instructions Checklist
  • Spread about 1 tablespoon of the filling over unbrowned side of each Crespelle, leaving 1/4-inch rim around edge. Roll up, jelly-roll style. Place, seam sides down, in greased 2- quart rectangular baking dish, forming 2 layers; pour sauce over tops. Cover and bake in 375 degree F oven about 15 minutes. Makes 8 servings.

Berry Crespelle:

Prepare Crespelle as above, except, for sauce, omit raisins. Before serving, sprinkle with 1/3 cup fresh raspberries.

Nutrition Facts

254 calories; 5 g total fat; 1 g saturated fat; 30 mg cholesterol; 187 mg sodium. 45 g carbohydrates; 1 g fiber; 8 g protein;

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