Instructions: To make the batter:
In a blender or food processor, combine all of the ingredients and blend together for 10 seconds. Let stand for 15 minutes.

Grease and heat a crepe pan and a small skillet to medium-high heat. Spoon 2 tablespoons of the batter in the crepe pan to cover the bottom. When the edges of the crepe begin to brown, about 40 seconds, loosen the crepe around the edges and invert into the heated skillet and cook until the other side is set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside.

Makes 12 crepes.

To make the filling:
In a medium-sized saucepan, combine the cranberries, sugar, flour, and orange juice and cook, stirring frequently, until the mixture begins to thicken. Stir in the liqueur and cook for 5 minutes more.

Preheat oven to 325 F.

Place 1 to 2 tablespoons of the warm berry mixture on each crepe and fold the sides over. Place the filled crepes in a greased 9 x 13-inch baking pan and dot each crepe with 1/4 teaspoon of the butter. Bake for 10 minutes or until heated through.

Place 2 crepes on each dessert plate and top with any remaining berry mixture and 1 dollop of the sour cream. Serve immediately.

YIELD: 6 SERVINGS

MANOR HOUSE

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