Cranapple-Orange Crepes

I saw a beautiful jam on the blog, Happier Than a Pig in Mud here.  I made a couple of minor adjustments including Lynn’s suggestion to use orange juice to make a great jam or an equally great filling for crepes.  This is easy to make and I also like the fact that it is a one-cup yield – just right to use up some cranberries.  And, of course, any leftover filling would be delicious on your morning toast.

• Servings: 8
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Cranapple and Orange Filling
2 cups cranberries, fresh or frozen (thawed)
½ cup granulated sugar
½ cup orange juice
½ tsp. grated orange peel
1 cup tart apple, peeled and grated
2 Tblsp. lemon juice
Whipped Cream or whipped topping, thawed
1 pecan half per serving, broken into pieces (8 halves)

In a medium heavy-bottomed pan, place cranberries, sugar, orange juice, orange peel, grated apple and lemon juice.

Cook, stirring, over medium high heat until mixture comes to a boil.  Reduce heat to medium low and continue boiling for another 10 minutes, stirring constantly.  Mixture should be thick and of jam-like consistency.

This filling can be made ahead of time and refrigerated until ready to use.  Have at room temperature for serving.

Yield:  One half-pint jar or one cup

Crepes are very easy to make.  Remember to allow an hour for the batter to rest in the refrigerator before making the crepes.  Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use.  The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.

Crepes

• Servings: 8
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2 eggs, beaten well
1 cup milk
1-½ Tblsp. melted butter
½ tsp vanilla
Pinch salt
1 cup all-purpose flour
Butter for frying

To Make Crepes
In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth.  Cover and refrigerate for at least an hour.

Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

Brown and turn.

Allow to brown on the other side.  Remove to plate.  Spread about 1-½ Tblsp. Cranapple- Orange filling down the center of crepe.

Fold side portions of crepe toward center and top with whipped cream or whipped topping.  Add a coarsely chopped pecan half to each serving.

8 servings