Chocolate and Orange Cr�pes Sundaes
Source of Recipe
Sunkist�
Makes 10 servings
Multiply this recipe several times and you have a great make-ahead dessert for large gatherings. The ice cream filled cr�pes can be made and frozen days in advance. Serve them with hot chocolate sauce, orange cartwheel slices, and almonds
Ingredients
1 quart vanilla ice cream, softened
8 Hint of Orange Cr�pes (recipe follows)
1 package (6 ounces) semi-sweet chocolate pieces
1/2 cup marshmallow creme
1/4 cup almond-flavored liqueur or orange juice
Grated peel of 1/2 SUNKIST� orange
2 SUNKIST� oranges, peeled and cut into half-cartwheel slices
Sliced almonds (optional)
Spread ice cream on cr�pes and roll up. Arrange on serving platter or individual dessert plates and place in freezer while preparing sauce. To make sauce, in saucepan, over very low heat, melt chocolate pieces. Stir in marshmallow creme, liquer, orange peel and heat. To serve, spoon sauce over cr�pes and arrange orange half-cartwheel slices and almonds on top.
Hint of Orange Cr�pes
Makes 12 cr�pes
Ingredients
1 cup milk
2 eggs
2/3 cup all-purpose flour
1 tablespoon sugar
1 tablespoon freshly squeezed SUNKIST� orange juice
1 tablespoon vegetable oil
1/2 teaspoon salt
In blender or food processor, combine all ingredients; blend until smooth. In hot, lightly oiled 6-inch skillet, pour about 2 tablespoons batter, tilting pan slightly to quickly spread batter until thin and even. Lightly brown first side; turn and cook second side for a few seconds. Place on plate lined with waxed paper. Repeat with remaining batter, separating cooked cr�pes with waxed paper.
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