Recipes from Jeddah, Saudi Arabia, 1966 - 1972

I first met Molly Allen, a lovely British lass, when she enrolled her son, Mark, in my nursery school in Jeddah, called Abracadabra, in 1968.  Her husband was with Raytheon and we became friends.  She was one of my dancers in Jeddah Follies, the prelude to 5-6-7-8!  I treasure this recipe as well as her baked buttered shrimp.  She inspired me to cook with what we could find locally.

1 egg yolk
2 eggs
2/3 cups milk
2 tbsp. orange juice
1 tbsp. Cointreau (or other orange liquor) - subsitute orange juice or frozen orange juice concentrate.
1/2 cup flour
1/8 tsp. salt
1/2 cup sugar
1 tbsp. melted butter

Blend all ingredients in a blender then let rest for one hour.  Fry crêpes in dab of butter.

Makes about 12, so I usually double this recipe as some crêpes don't come out perfectly round.

If you like, you can make crêpes ahead of time and freeze between sheets of waxed paper.

Crêpes Filling
2 packs Dream Whip (Cool Whip)
1 tbsp. powdered sugar
8 oz. cream cheese
1 tbsp. sugar
1/8 tsp. cinnamon
1 tbsp. Cointreau (or other orange liquor) - substitute orange juice or frozen orange juice concentrate
1 tsp. vanilla
Grated rind of one orange
Raspberries for garnish

Prepare 2 packs of Dream Whip according to directions and add powdered sugar. Refrigerate.

Bring cream cheese to room temperature, then beat with 1 tbsp. sugar.  Add cinnamon, orange liquor, vanilla, and grated rind of one orange.

Add the Dream Whip mixture to the cream cheese mixture and blend together until smooth and creamy.

Fill and roll crêpes, then refrigerate until serving time.

Serve topped with a dollup of sweet raspberries (fresh or frozen).

You can't make too many.  I serve two per person then put more on a platter on the table and they disappear.

Nancy Ackerman