| 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.
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