Yield: 24 Servings
Measure | Ingredient |
---|---|
2 cups | Lowfat Milk |
4 \N | Eggs OR 3/4 cup egg substitute |
¼ teaspoon | Salt |
1½ cup | Flour; (6 oz.) |
¼ cup | Butter (2oz); melted |
1½ quart | Seedless grapes (2-lbs); halved |
1½ quart | Oranges; sliced and quartered (3 lbs.) |
½ cup | Granulated sugar; (4 oz.) |
⅔ cup | Orange-flavor liqueur OR orange juice |
1 tablespoon | Grated orange peel |
1 quart | Nonfat sour cream; (2 lbs.) |
¼ cup | Granulated sugar; (2 oz.) |
2 teaspoons | Ground cinnamon |
CREPES
FILLING
CINNAMON SUGAR
For crepes:
1.Combine milk, eggs and salt in blender; add flour and butter. Blend at high speed 1 minute. Cover and refrigerate 2 or more hours.
2.When ready to cook, heat lightly buttered 7 inch skillet or crepe pan over medium-high heat.
3.Pour 3 to 4 tablespoons batter into pan; tilt to spread batter to cover entire bottom of pan. Cook over medium-high about 1 minute or until batter is set. Turn crepe and cook about 30 seconds or until lightly browned.
For filling: Combine grapes, oranges, sugar, liqueur or juice, and orange peel.
To assemble: Fill each crepe with ½ cup grape filling; fold in half or roll. Top with 1 to 2 tablespoons sour cream. Sprinkle with ¼ teaspoon cinnamon sugar.
Nutritional Analysis Per Serving: Calories 168, Carbohydrate 30g, Protein 4 g, Sodium 73 mg, Fat 3 g, Cholesterol 38 mg, Calories from Fat 18%, Fiber 2 g
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grape Commission 1996 : food Service Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998