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Prep TimeHalf a day
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Cook Time20 minutes
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Serving4
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There are all sorts of “Marry Me” recipes out there for chicken, pasta, you name it. Of course, the idea, which is slightly obnoxious, is that if you cook that recipe for a man he’ll want to marry you. Some people born before 1959 might think that the probability of garnering a marriage proposal is the measure of a good recipe. Not me. Just because I cooked this for someone last night does not mean I am angling for an indefinite commitment. But I can tell you that I would not cook this dish for just anyone. This was a special dessert for someone I wanted to impress. This is one of those pull-out-all-the-stops desserts that requires a little pre-planning. It took half the day to make those perfectly lacey sweet crepes, the cream cheese filling, and the cinnamon-y pecan & orange marmalade topping. Then, about 15 minutes before time to serve, I made the custard sauce that goes on the bottom. The end result? Perfection. When you get a single bite with that custard sauce, creamy filling and pecan topping, it’s heaven. I have to say, this is one of the best dishes in my repertoire and it was well worth the trouble it took to make it in order to serve it to someone who enjoyed it and said so. There is absolutely nothing I love more than cooking for someone I care about. So that’s what made this dish special to me. In fact, this is my new favorite dessert ever. (And as an aside this is also Crepes Kovacs in the old Commander’s Palace cookbook, page 166.)
Ingredients
Sweet Crepes
Filling for Crepes
Topping
Custard Sauce
Directions
MAKE THE CREPES: Combine all ingredients in a food processor or blender in the order listed. Blend at top speed for 3 minutes. Cover and refrigerate for 2 hours. Then make the crepes by heating a small no-stick skillet over medium high heat and pouring in a ladle of batter. The first few you'll probably have to throw out but you'll get the hang of it by adjusting the heat. I always put a little butter in the pan for each crepe, pouring out the excess into a measuring cup. Then pour in the batter, swirl the pan and cook on both sides. Use your fingers if you can to flip the crepes. As you make them, set the stack aside.
Make the filling: Put cream cheese (softened), orange juice, rum and sugar in a bowl. Beat it until smooth with an electric mixer. Add the raisins. Chill until stiff.
Make the topping: Melt butter in a saucepan. Add pecans and raisins. Stir. Add the marmalade and the cinnamon. Stir. Cook until thick and the flavors are married. Set aside.
Make the crepes: Spread each one with about 2 TBS. of filling and roll them up. Hold on a plate or put in the frig.
About 15 minutes before serving time, make the custard sauce: Heat the butter in a non-stick skillet. Add the cream. Add the beaten egg and the sugar and stir. Stir constantly. If you get bits of cooked egg in the sauce, strain it and pour it back in the skillet. Keep over low heat until thickened. Stir, stir, stir.
To serve: Put the crepes in the sauce and warm them up! Then, put a puddle of sauce on the bottom of the serving plate, put the crepes on the sauce and top with some of the pecan-marmalade sauce. Garnish with an orange peel or twist. If you are really brave, you can pour in a little triple sec and flame the dessert (or maybe this would work better with a little 150 proof rum!) If you have been sipping champagne throughout dinner you might want to skip this adventure. If I'm too tipsy to flame the dessert, it's been a nice dinner.
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