You are here: Seasoned Cooking » All Issues » March 2002 Issue » This Article » Page 2
March 2002 Issue
Merlyn’s Favorites
by Victoria Smith
Table of Contents | Single-page view

Related Sites

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...

The Vegetarian Resource Group

We have vegetarian and vegan recipes, vegetarian and vegan nutrition information, vegetarian and vegan cookbooks, Vegetarian Journal excerpts, vege...

Recipes, tips, seasonal information and more!

Apple Crepes with Cheese

  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 5 cooking apples, peeled
  • 10 cooked crepes
  • 1 (3oz) package cream cheese, softened
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup dairy sour cream
Bring water, sugar and cinnamon to a boil in saucepan. Add apples, simmering until tender. Drain; save syrup. Fill crepes with drained apples; fold over. Place in skillet or chafing dish; pour syrup from apples over crepes. Heat to boiling. Meanwhile, beat cream cheese with cheddar cheese until smooth; stir in sour cream. Serve with hot crepes.
  • Yields: 10 crepes
  • Preparation Time: Too long! The smell of the apples would make any amount of time too long!


Orange Crepes

  • 12 cooked crepes
  • 3/4 cup orange marmalade
  • 1/4 cup finely chopped blanched almonds
  • 2 tablespoons brown sugar
  • 3/4 cup dairy sour cream
  • 1 tablespoon grated orange peel
Spread each crepe with about 1 tablespoon marmalade. Roll up and place in shallow baking pan. Combine almonds with brown sugar and sour cream. Spread over top of filled crepes. Sprinkle with orange peel. This is done before dinner and set aside until desert time. Broil until bubbly.
  • Yields: 12 crepes
  • Preparation Time: 30 minutes


Butterscotch Meringue Crepes

  • 1 (3 5/8 oz) pkg. butterscotch pudding
  • 2 cups milk
  • 10 cooked crepes
  • 3 egg whites (or substitutes)
  • 6 tablespoons sugar
  • 1/4 cup chopped walnuts
In saucepan, combine pudding with milk. Cook over medium heat, stirring constantly until mixture comes to a full, bubbling boil. Cool about 10 minutes, stirring twice. Fill cooked crepes with pudding mixture. Fold over; place in shallow baking pan. In small mixing bowl, beat egg whites (or subs) until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over tops of filled crepes. Bake in 400F oven for 6 to 9 minutes, or until meringue is light brown. Serve warm or cool.
  • Yields: 10 crepes
  • Preparation Time: about 45 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.