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Drinks and Coctails Recipes

  Added: Feb 05, 2007  •  Visited (238)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Jelly Crepes
What You Need:
  • 1 cup blackberry or apple jelly
  • 8 dessert crepes, thoroughly defrosted if frozen
  • 8 tablespoons unsalted butter (1 quarter-pound stick), cut into ½-inch bits
  • The peel of 2 oranges, cut into strips about 1 inch long and ¼-inch wide
  • ½ cup curacao or other orange flavored liqueur
  • ½ cup cognac
  • 1 cup slivered blanched almonds

  • How To Cook:
    1. Spoon 2 tablespoons of the jelly on the lower third of each crepe and roll the crepes up into tight cylinders; do not tuck in the ends.

    2. In a heavy 12-inch skillet, melt the butter bits over moderate heat. When the foam begins to subside, stir in the orange peel. Then add the crepes and, turning them gently with a spoon, cook for 2 or 3 minutes to heat them through.

    3. Pour the liqueur and cognac over the crepes carefully; they may ignite spontaneously. If not, let the liqueur and cognac warm for a few moments, then ignite them with a match. Slide the pan back and forth over the heat until the flames die.

    4. With a slotted spatula, transfer the crepes to a heated serving platter. Drop the almonds into the sauce remaining in the skillet and stir for a minute or two. As soon as the almonds are hot and evenly coated with sauce, pour them over the crepes. Serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Fruits » Orange
    Main Ingredient » Nuts » Almond
    Main Ingredient » Dairy » Butter
    Dish » Cookies


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