1. Combine softened cream cheese and orange rind and set aside to blend. 2. Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes. 3. For each crepe – pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them. 4. You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed. 5. To make sauce – heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
