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 Commissions 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
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 24|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 184.7mg||57 %|
|Sodium 126.3mg||4 %|
|Potassium 327.1mg||9 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 33.5g|
|Protein 8.2g||12 %|
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Calories per serving: 225
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