Five-a-day fruit crepes

24 Servings

Ingredients

Quantity Ingredient
2 cups Lowfat Milk
4 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

Directions

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

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