Mandarin crepes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ¾ | cup | Skim milk |
| ½ | cup | Cornstarch |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Sugar |
| ¾ | teaspoon | Baking powder |
| 2 | cans | (11 oz) mandarin oranges, in light syrup |
| 2 | teaspoons | Cornstarch, dissolved in 1 tbsp water |
| ⅛ | teaspoon | Ground cloves |
| 6 | tablespoons | Finely chopped toasted walnuts, * |
| Fresh mint leaves, garnish | ||
Directions
CREPES
FILLING
Prepare crepes: Whisk together eggs, milk, ½ cup cornstarch, oil, sugar and baking powder in small bowl until very smooth.
Heat 6-inch nonstick skillet over medium heat until very hot. Pour 2 tbsp crepe batter into skillet. Rotate to coat skillet; cook 30 seconds or until crepe is lightly browned on bottom and dry around edges on top. Use thin metal spatula to turn crepe over. Cook 5 seconds more. Transfer to paper toweling. Repeat with remaining batter, stacking crepes with paper toweling in between.
Prepare filling: Drain mandarin oranges, reserving syrup. Pour syrup into medium-size nonstick skillet. Stir in cornstarch-water mixture, sugar and cloves; cook over medium heat until thickened, 1-2 minutes. Stir in mandarin oranges; heat through, about 1 minute.
To serve, place 2 open crepes on each dessert plate. Fill each with about 2 tbsp orange mixture. Fold crepes over; fold crepes again to form fan shapes. Spoon another tbsp orange mixture over all. Sprinkle each serving with 1 tbsp walnuts. Serve warm. Garnish with mint leaves if desired.
NOTES : To toast walnuts, place in small dry skillet over medium heat for 2 minutes or until fragrant and lightly colored, stirring occasionally.
Remove from skillet to cooll.
Recipe by: Family Circle 2-1-97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@...> on Feb 22, 1997.