1 cup (250 mL) milk
1 cup (250 mL) all purpose flour
2 tbsp (30 mL) Ocean Spray® Cranberry Cocktail
1 cup (250 mL) Ocean Spray® Fresh or Frozen Cranberries, chopped
1 cup (250 mL) Craisins® Dried Cranberries, chopped*
1/2 cup (125 mL) Port wine
10 oz (300 g) Brie cheese, cut into 1/2 inch (12 mm) cubes
3/4 cups (175 mL) coarsely chopped toasted hazelnuts
1/4 cups (50 mL) sugar
4 tsp (20 mL) cornstarch
1 1/2 cups (375 mL) Ocean Spray® Cranberry Cocktail
Whisk together eggs and milk in a large bowl. While beating, slowly add the flour. Whisk in Ocean Spray® Cranberry Cocktail. Pour about 1/4 cup (50 mL) crêpe batter onto a hot, greased griddle or frypan on medium heat. Swirl batter slightly to make a thin 6 inch (15 cm) circle. Cook about 1 minute per side. Remove to a plate. Repeat with remaining batter to make 10 crêpes.
Combine Ocean Spray® Fresh Cranberries, Craisins® Dried Cranberries and port in a medium bowl. Cover and let stand 1/2 hour. Reserve 1/4 cup (50 mL) of the fruit mixture. Add brie and nuts to the remainder; mix well.
Combine sugar and cornstarch in a small saucepan. Stir in Ocean Spray® Cranberry Cocktail. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat; keep warm.
Preheat oven to 300°F (150°C). Spoon about 1/2 cup (125 mL) of the filling mixture down the centre of each crepe and roll up into a cylinder. Place filled crêpes, seam side down, in a 13 x 9 x 2 inch (3.5 L) glass baking dish. Bake 10 minutes or until heated through and cheese is slightly melted. Garnish with reserved fruit mixture. Serve with sauce and dust with icing sugar.
Makes 5 servings.