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
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.
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.