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.

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