Blueberry Crepes; Orange And Cream Cheese Palascintas - Salton CM1337 Instruction Booklet

1/2 cup (125 ml)
1 tsp. (5 ml)
1/4 cup (60 ml)
1
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
2 cups (500 ml)
1 cup (250 ml)
1/4 tsp. (1.5 ml)
Sauce
1/2 cup (120 ml)
1 tbsp. (15 ml)
1/4 cup (60 ml)
1/4 cup (60 ml)
2 tsp. (10 ml)
2 cups (500 ml)
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
8 oz. (225 g)
1/4 cup (60 ml)
2 tbsp. (30 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
Sauce
2/3 cup (160 ml)
1/3 cup (85 ml)
2 tbsp. (30 ml)
1 tbsp. (15 ml)
1-1/2 tsp. (8 ml)
sugar
lemon rind,grated
light rum
egg, beaten
crepes (about 16)
vanilla pudding
heavy cream, whipped
nutmeg
sugar
cornstarch
water
light corn syrup
lemon juice
blueberries, fresh or frozen
crepes (about 16)
cream cheese, softened
butter or margarine, softened
sugar
vanilla
lemon rind, grated
orange marmalade
orange juice
butter or margarine
lemon juice
grated lemon rind
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