Stuffed Crepes Pina Colada
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup all-purpose flour
In blender, beat eggs until fluffy. Add remaining ingredients, except flour. Blend at medium speed 10 seconds. Add flour 1 tablespoon at a time, blending batter well after each addition. Let rest 1 hour or more. Spread batter as thinly as possible on hot crepe pan letting crepes brown well on one side.
Yields 1 dozen crepes.
Filling
1/2 pound cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 cup Coco Casa® Piña Colada Mix
1 egg yolk
Combine ingredients; mix well. Chill until ready to serve.
Piña Colada Sauce
1/2 cup Coco Casa® Piña Colada Mix
2 tablespoons orange juice
2 tablespoons butter, melted
1 teaspoon grated orange rind
Combine above ingredients; mix well. Warm sauce before using.
To serve, place about 2 tablespoons Filling on each crepe, brown side down. Roll crepe cigarette fashion. Place in a well-buttered dish. Spoon sauce over crepes. Bake at 325 degrees F for 10 minutes. Set under hot broiler for 2 minutes until bubbly and browned.
NOTE: Crepes can be assembled ahead of time and chilled. Heat for serving.
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