Salton, Inc CM5C - Manual (Page 25)

25
Fruit and Yogurt
Crepes
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For a quick dessert, dilute any kind of fruit jam or preserves
slightly with water or orange juice (use syrup or topping without
thinning). Heat and stir for a minute or two in a sauce pan. Place
several spoonfuls of yogurt on a crepe (brown side out); roll up.
Spoon hot sauce over.
Crepe Suzettes
1 batch crepes (about 16)
1 ⁄
2
cup unsalted butter or margarine
4 TBL sugar
1 ⁄
2
cup orange juice
1 tsp grated orange rind
1 ⁄
4
tsp grated lemon rind
1 ⁄
4
cup orange liqueur (Cointreau or Grand Marnier)
2 TBL rum or brandy
Make sauce in a chafing dish or large skillet over low heat, stirring
ingredients until butter or margarine melts. Add 3 tablespoons
orange liqueur. Fold crepes in quarters and arrange in sauce.
Simmer 10 minutes over low heat, turning crepes and basting with
sauce. Pour remaining liqueur, rum or brandy in center
(do not stir). Let heat for one minute.