| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
California |
Grapes, Meatless, Qty, Wraps |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Lowfat Milk |
| 4 |
|
Eggs OR 3/4 cup egg |
|
|
substitute |
| 1/4 |
t |
Salt |
| 1 1/2 |
c |
Flour, 6 oz. |
| 1/4 |
c |
Butter, 2oz melted |
| 1 1/2 |
qt |
Seedless grapes, 2-lbs |
|
|
halved |
| 1 1/2 |
qt |
Oranges, sliced and |
|
|
quartered 3 lbs. |
| 1/2 |
c |
Granulated sugar, 4 oz. |
| 2/3 |
c |
Orange-flavor liqueur OR |
|
|
orange juice |
| 1 |
T |
Grated orange peel |
| 1 |
qt |
Nonfat sour cream, 2 lbs. |
| 1/4 |
c |
Granulated sugar, 2 oz. |
| 2 |
t |
Ground cinnamon |
INSTRUCTIONS
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 1/2 cup grape filling; fold in half or
roll. Top with 1 to 2 tablespoons sour cream. Sprinkle with 1/4
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@wizard.ucr.edu> on Mar 07, 1998
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