Elegant Orange Blossom Crepes (With a reduced sugar version too!)

For a truly elegant dessert, present these delicious cream cheese filled crepes.

How I love this recipe that my mom used to make when I was growing up. My mom has always experimented in the kitchen. Lucky me! She has been through many phases of cookery, from Asian to Mexican, Greek to Italian, raw food to French. I personally loved the French phase!

This is one of her recipes that I would classify as being in the French phase. It makes a special dessert for company, and my family absolutely loves it.

It is easy to make, even though the ingredient list looks long. This recipe is worth the effort.

If you are watching your sugar consumption, I have a reduced-sugar crepe recipe below as well. You can easily replace the sugar called for in the filling with a mixture of finely powdered erythritol and xylitol, or even raw honey. I would then boost the sweetness with just a touch of stevia glycerite. Vegan milk can replace dairy milk. Deodorized coconut oil can replace the butter. You will need to add a touch more salt if you do not use salted butter.


Orange Blossom Crepes Recipe:

DESSERT CREPE BATTER:
3/4 c. flour
1/2 c. sugar
1/4 t. sea salt
1/2 c. milk
1/2 c. water
4 eggs
1/2 t. real vanilla extract
fresh grated nutmeg, optional
fresh lemon zest, optional

FILLING::
8-ounces cream cheese, softened
2 T. sour cream
1/2 t. almond extract
2 T. powdered sugar
1 pinch salt
a few drops of orange flower water, optional

SAUCE:
1/4 c. real butter
1/3 c. honey
1 T. lemon juice
1 T. corn starch or tapioca starch
3/4 c. fresh orange juice
1 T. cognac, optional
1 to 2 t. fresh orange zest
1/2 t. real vanilla extract
1 pinch of sea salt

GARNISH:
fresh orange sections
slivered almonds


Method:

CREPES:
Sift dry ingredients together. Mix wet ingredients together.
Slowly add the wet ingredients to the dry, mixing well.
Cook the crepes and stack. Cover and set aside until ready to roll.

FILLING:
Cream filling ingredients together, spread filling down the center of dessert crepes.
Roll up crepes and place on serving dishes (usually 2 per serving).

SAUCE:
Cook sauce ingredients until thickened. Set aside.

ASSEMBLY:
Lay orange sections on top of filled crepes.
Pour sauce over top and sprinkle with slivered almonds.
Serve.


REDUCED SUGAR DESSERT CREPE RECIPE:

3 eggs
1 1/4 c. flour
2 T. honey
1 1/2 c. milk
2 T. melted butter
1/8 t. sea salt
1/2 t. real vanilla extract
cocoa powder, optional

Make up the crepes in the same manner, as above.

Enjoy,

 Leila.