| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 3/4 |
c |
Skim milk |
| 1/2 |
c |
Cornstarch |
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Sugar |
| 3/4 |
ts |
Baking powder |
| 2 |
cn |
(11 oz) mandarin oranges, in light syrup |
| 2 |
ts |
Cornstarch, dissolved in 1 tbsp water |
| 1/8 |
ts |
Ground cloves |
| 6 |
tb |
Finely chopped toasted walnuts, * |
|
|
Fresh mint leaves, garnish |
INSTRUCTIONS
CREPES
FILLING
Prepare crepes: Whisk together eggs, milk, 1/2 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@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”