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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.
Variation: Substitute apricot or peach jam for marmalade, or serve with hot,
spiced applesauce instead of sauce.
Crepes Melba
8 crepes
10 oz. (280 g) frozen raspberries
10 oz. (280 g) frozen peaches or 4 fresh peaches, peeled and sliced
1 tbsp. (15 ml) cornstarch
1 tbsp. (15 ml) water
8 scoops Vanilla ice cream, slightly soft
Defrost fruit, Heat raspberries in a saucepan. Drain peaches if frozen. Combine
cornstarch and water; add to raspberries. Cook until thickened and clear; add
peaches. Spoon ice-cream onto a crepe, brown side down, fold sides of crepe
over ice cream and serve immediately with hot sauce.
Gateau Mocha
1 batch crepes (about 16)
1 package vanilla instant pudding (six-serving size)
1 cup (250 ml) heavy cream
2 tbsp. (30 ml) confectioners' sugar
2 tbsp. (30 ml) cocoa
1 tbsp. (15 ml) instant coffee powder
Prepare instant pudding as package directs; let stand until firm. Combine
remaining ingredients and beat at high speed until cream is stiff; refrigerate.
Place a crepe on a serving plate and spread evenly with a thin layer of pudding,
using a spatula. (Do not stir pudding). Place another crepe on top and spread.
Repeat until all crepes are used. Frost stack of filled crepes (top and sides) with
whipped cream frosting. Chill until served. Cut in wedges with a sharp knife. Do
not keep more than 12 hours as pudding may liquefy.
Variations: Substitute chocolate or lemon instant pudding and plain sweetened
whipped cream. Top with toasted slivered almonds.
Fruit and Yogurt
Crepes
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For a quick dessert, thin any kind of fruit jam or preserves slightly with water or
orange juice (use syrup or topping without thinning). Heat and stir for a minute or
two in a saucepan. Place several spoonfuls of yogurt on a crepe (brown side
down); roll. Spoon hot sauce over.
