By ISABEL MENDOZA
Staff Writer
Ingredientes:
-80 grams pastry flour
-1 pinch salt
-1 packet vanilla sugar
-1 egg yolk
-100 milliliters milk
-2 teaspoon melted butter
-200 grams cranberry
-125 grams sugar
-125 milliliters red wine
-1 piece cinnamon sticks
– 2 teaspoons orange peel
-1 teaspoon cornstarch
Directions:
- For the crepes, whisk flour, salt, vanilla sugar, eggs, egg yolk, milk, butter and 100 ml (approximately 1/2 cup) water and let stand for about 30 minutes.
- For the filling, mix cranberries, sugar, wine, cinnamon and orange peel in a saucepan and simmer for about 5 minutes. Strain cranberry mixture through a sieve, return juice mixture to the pan and bring to a boil.
- Mix cornstarch with a little cold water, stir into a juice mixture and return to a boil to thicken. Remove juice mixture from the heat and stir in cranberries.
- Melt some butter in a nonstick skillet 16-18 cm diameter (approximately 6-7 inches diameter). Pour about 1/8 of the crepe batter into the skillet. Tilt skillet to evenly spread batter. Fry, turn with a spatula and fry again until the crepe is golden on both sides. Repeat with remaining batter, finishing with 8 crepes. Place finished crepes in a warm oven until serving.
- Spread filling on crepes, roll up and dust with powdered sugar to serve.