15
2 tbsp. (30 ml) orange liqueur (Cointreau or Grand Marnier), optional
2 cups (500 ml) sweetened sliced strawberries
2 tbsp. (30 ml) butter or margarine
Confectioners' sugar
Combine sour cream, sugar and orange liqueur, if desired. Spread crepes with an
equal amount of the 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 or blazer pan of chafing dish over
direct high flame. Heat crepe rolls, turning carefully to heat evenly. Add
remaining strawberries: heat. Sprinkle with confectioners' sugar.
To flame, use 1/4 cup (60 ml) orange-flavoured liqueur and follow the directions
in the “How to Flame Crepes” section on page 4.
Mincemeat with Rum Sauce
8 crepes
2 cups (500 ml) prepared mincemeat
1/4 cup (60 ml) butter or margarine
1/2 cup (125 ml) sugar
1 tsp. (5 ml) lemon rind,grated
1/4 cup (60 ml) light rum
1 egg, beaten
Spread mincemeat evenly on crepes, brown side out; fold each in quarters. Melt
butter in a 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 of the syrup to
the beaten egg and beat until foamy. Add egg mixture to rest of the syrup. Add
crepes and warm over low heat.
