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Recipe of the Week



5 a Day Fruit Crepes

Crepes:

  • 2 cups lowfat milk
  • 4 eggs
  • 1/4 tsp. salt
  • 1-1/2 cup (6 oz.) flour
  • 1/4 cup butter, melted
  • cinnamon sugar
  • 1/4 cup granulated sugar
  • 2 tsp. ground cinnamon
Filling:

  • 1-1/2 qt. (2 lbs.) California seedless grapes, halved
  • 1-1/2 qt. (3 lbs.) oranges, sliced and quartered
  • 1/2 cup granulated sugar
  • 2/3 cup orange-flavored liqueur or orange juice
  • 1 Tbsp. grated orange peel
  • 1 qt. (2 lbs.) nonfat sour cream
For crepes:
Combine milk, eggs and salt in blender; add flour and butter. Blend at high speed 1 minute. Cover and refrigerate 2 or more hours. When ready to cook, heat lightly buttered 7" skillet or crepe pan over medium-high heat. Pour 3 to 4 Tablespoons of 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 of sour cream. Sprinkle with 1/4 teaspoon cinnamon sugar. Yields 24 servings.

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.

Source: California Table Grape Commission.

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