| 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 |
T |
Vegetable oil |
| 2 |
t |
Sugar |
| 3/4 |
t |
Baking powder |
| 2 |
|
11 oz mandarin oranges in |
|
|
light syrup |
| 2 |
t |
Cornstarch, dissolved in 1 |
|
|
tbsp water |
| 1/8 |
t |
Ground cloves |
| 6 |
T |
Finely chopped toasted |
|
|
walnuts * |
|
|
Fresh mint leaves, garnish |
INSTRUCTIONS
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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