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“Extremely fancy dessert that you would be proud to serve your company. Absolutely delicious and easy to put together. I keep some crepes frozen at all times so that if I need an emergency dessert - all I have to do is microwave and make sauce. It will depend on the size of crepes that you make how many this will yield and I cannot tell you for sure as I always make a double or triple batch to store some.”
1hr 25mins

Ingredients Nutrition

  • Batter
  • 3 eggs, beaten
  • 157.80 ml flour
  • 2.46 ml salt
  • 236.59 ml milk
  • Filling
  • 2 (453.59 g) package cream cheese
  • 44.37 ml minced orange rind
  • Sauce
  • 12 fluid ounce frozen orange juice concentrate
  • cornstarch, wee bit
  • orange liqueur, prefer triple sec


  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.

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