Orange Crepes with Sugared Cranberries

Sugared Cranberries:
1/2 cup water
2 cups granulated sugar
2 teaspoons orange extract
11/2 cups fresh cranberries

Sauce for Crepes:
1/2 cup Grand Marnier
1/2 cup orange juice, fresh is best
1/2 cup granulated sugar
11/2 cups heavy whipping cream
2 teaspoons orange zest
¼ teaspoon kosher salt

Crepes
11/2 cups all-purpose flour
11/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
4 large eggs plus 1 yolk
3 cups whole milk
1 stick unsalted butter, melted

Crepe Filling:
11/2 pounds cream cheese, softened
1 large egg, beaten
1/2 cup granulated sugar
1 tablespoon orange zest
1 tablespoon fresh orange juice
11/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Non-stick spray

Serves 6 to 8

For the cranberries, ombine one half cup water with one cup of sugar in a small saucepot or skillet. Cook over high heat and allow the mixture to boil for one minute. Remove from the heat and stir in two teaspoons of orange extract. Allow the syrup to cool to room temperature. Stir in the cranberries, ensuring that they are evenly coated with the syrup. Place a cooling rack over a baking sheet. Using a slotted spoon, remove the cranberries from the syrup and place them on the cooling rack. Allow them to dry for one hour.

Place the remaining one cup of sugar in a medium-sized mixing bowl. Place the cranberries in the sugar and toss until the cranberries are evenly coated with sugar, Once again, place the sugared cranberries on a cooling rack and let them dry for one hour.

These can be made 24 hours in advance and held in an airtight container.

To make the sauce, place the Grand Marnier in a one-quart sauce pot over high heat (stand back a bit as the Grand Marnier will create flames) Once the flames have burned off, add the orange juice and sugar, Boil for four to five minutes. Add the whipping cream and reduce by half. Stir in the orange zest and salt. Hold in a warm place until ready to serve.

For the crepes combine the flour, one and a half teaspoons of sugar, and half teaspoon of kosher salt in medium-sized mixing bowl. In a separate bowl, whisk together the eggs, yolk, milk, and three tablespoons of melted butter. Whisk the egg mixture into the flour mixture and stir well for one minute. Cover with plastic and refrigerate for 30 minutes.

Heat a six-inch non-stick skillet over medium heat. Brush with a small amount of the melted butter. Ladle two ounces of batter into the prepared skillet. Swirl the batter so it evenly coats the bottom of the skillet. Cook until the batter is almost completely dry, flip and cook for 1 more minute. Place the prepared crepes on parchment paper and continue the process until all the batter has been used.

Preheat oven to 350° F

Filling

Beat the softened cream cheese until smooth. Add the egg and sugar and continue beating until smooth. Add the orange zest, orange juice, vanilla extract, cinnamon, and salt. Beat until well mixed.

Spray a 9×13-inch baking dish with non-stick spray.

If you have a pastry bag, fill it with the cream cheese mixture, if not, you can spoon the filling into the crepes. Down the center of the crepe, place three tablespoons of filling, leaving about a half inch at each end of the crepes. Fold in the ends first, then the sides.

Place the filled crepes in the baking dish, seam-side down. Cover with foil and bake for 10 minutes.

To serve, place the warm crepes on a serving platter, top with the sauce and sprinkle with the sugared cranberries.