Salton CM1337, Instruction Booklet

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 chafi ng 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. 

Blueberry Crepes 

1 batch  

crepes (about 16) 

2 cups (500 ml)  

vanilla pudding

1 cup (250 ml)   

heavy cream, whipped 

1/4 tsp. (1.5 ml) 

nutmeg 

Sauce 

1/2 cup (120 ml)  

sugar 

1 tbsp. (15 ml)  

cornstarch 

1/4 cup (60 ml)   

water 

1/4 cup (60 ml)  

light corn syrup 

2 tsp. (10 ml)  

lemon juice 

2 cups (500 ml) 

blueberries, fresh or frozen 

Combine pudding, cream and nutmeg.  Place 2-3 heaping tablespoons of the 
mixture across the center of each crepe, brown side down, and roll.  Place on 
a serving plate.  Top with sauce and, if desired, a spoonful of sour cream or 
additional whipped cream.  

To make the sauce mix sugar and cornstarch in a saucepan.  Stir in water, 
corn syrup and lemon juice until smooth.  Stir in blueberries.  Cook, stirring 
constantly, until sauce comes to a boil and is thickened.  Refrigerate until cool.

Orange and Cream Cheese Palascintas 

1 batch  

crepes (about 16) 

8 oz. (225 g) 

cream cheese, softened 

1/4 cup (60 ml)   

butter or margarine, softened 

2 tbsp. (30 ml)  

sugar 

1 tsp. (5 ml)  

vanilla 

1 tsp. (5 ml)  

lemon rind, grated

Sauce

2/3 cup (160 ml)  

orange marmalade 

1/3 cup (85 ml) 

orange juice 

2 tbsp. (30 ml)  

butter or margarine 

1 tbsp. (15 ml)  

lemon juice 

1-1/2 tsp. (8 ml)  

grated lemon rind 

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13-07-03   4:30 PM

13-07-03   4:30 PM