Salton, Inc CM5C - Manual (Page 21)

21
Sour Cream and Strawberries
1 batch crepes (about 16)
1 pint (2 cups) sour cream
3 TBL sugar
2 TBL orange liqueur (Cointreau or Grand Marnier), optional
2 cups sweetened sliced strawberries
2 TBL butter or margarine
Confectioners’ sugar
Combine sour cream, sugar and orange liqueur (optional). Spread
crepes with an equal amount of sour cream mixture and a few
sliced berries; roll up. Arrange rolls in shallow casserole, cover and
store in refrigerator until serving time. To heat, melt butter or
margarine in crepes suzette pan or shallow pan. Heat crepe rolls,
turning carefully to heat evenly. Add remaining strawberries; heat.
Sprinkle with confectioners’ sugar.
Mincemeat with Rum Sauce
8 crepes
2 cups prepared mincemeat
1 ⁄
4
cup butter or margarine
1 ⁄
2
cup sugar
1 tsp grated lemon rind
1 ⁄
4
cup light rum
1 egg, beaten
Spread mincemeat evenly on crepes, brown side out; fold each in
quarters. Melt butter in chafing dish or skillet; add sugar, rind and
rum. Stir over medium heat until sugar is dissolved. Reduce heat
to low. Add a few spoonfuls to beaten egg and beat until foamy.
Add egg mixture to rest of syrup. Add crepes and warm over low
heat.