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Name: Lovers Crepes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Lovers crepes; 3 Eggs; 1/2 c Chablis wine; 1 tb Water; Cooking spray; 3/4 c Fresh or frozen strawberries; 1 c Skim milk; 1 tb Cornstarch; 1/4 c Sugar; 1 c Flour; 1/2 c Diced orange segments (opt); 1/8 ts Salt; 1/4 c Water

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INGREDIENTS

4 Lovers crepes
CHABLIS FRUIT SAUCE
LOVERS CREPES
3 Eggs
1/2 c Chablis wine
1 tb Water
Cooking spray
3/4 c Fresh or frozen strawberries
1 c Skim milk
1 tb Cornstarch
1/4 c Sugar
1 c Flour
1/2 c Diced orange segments (opt)
1/8 ts Salt
1/4 c Water

INSTRUCTIONS

submitted by: houses@xtalwind.net Combine first 4 ingredients and mix on low speed for about a minute.Scrape down sides and blend well until smooth.Let stand 30 minutes.Coat bottom of 6 1/2 inch omelet or frying pan with cooking spray.Heat pan over low heat.Pour in about 3 tablespoons batter-tilting and turning pan to spread batter evenly.Cook until lightly browned on bottom-turn over and brown other side(this is a rather quick process)-Makes about 15 crepes. To store-wrap crepes separated with waxed paper ,freeze or refrigerate. Chablis Fruit Sauce: In small saucepan,combine first 3 ingredients-bring to boil-simmer 5 minutes Stir cornstarch and 1 tablespoon water until smooth.Stir into wine mixture and simmer several minutes until thickened,stirring occasionally.Add fruit and heat until fruit is hot.Fill crepes,fold over and spoon extra sauce over top.Makes 2 servings Recipe Archive - 01 July 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Lovers Crepes

4 Lovers crepes
 CHABLIS FRUIT SAUCE
 LOVERS CREPES
3 Eggs
1/2 c Chablis wine
1 tb Water
 Cooking spray
3/4 c Fresh or frozen strawberries
1 c Skim milk
1 tb Cornstarch
1/4 c Sugar
1 c Flour
1/2 c Diced orange segments (opt)
1/8 ts Salt
1/4 c Water

submitted by: houses@xtalwind.net  Combine first 4 ingredients and mix on low speed for about a minute.Scrape  down sides and blend well until smooth.Let stand 30 minutes.Coat bottom of  6 1/2 inch omelet or frying pan with cooking spray.Heat pan over low  heat.Pour in about 3 tablespoons batter-tilting and turning pan to spread  batter evenly.Cook until lightly browned on bottom-turn over and brown  other side(this is a rather quick process)-Makes about 15 crepes.    To store-wrap crepes separated with waxed paper ,freeze or refrigerate.    Chablis Fruit Sauce: In small saucepan,combine first 3 ingredients-bring to  boil-simmer 5 minutes Stir cornstarch and 1 tablespoon water until  smooth.Stir into wine mixture and simmer several minutes until  thickened,stirring occasionally.Add fruit and heat until fruit is hot.Fill  crepes,fold over and spoon extra sauce over top.Makes 2 servings    Recipe Archive - 01 July 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (426g)
Recipe Makes: 4 Servings

Calories: 623
Calories from Fat: 175 (28%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.7g
Cholesterol 795.6mg		245 %
Sodium 329.5mg		11 %
Potassium 520.5mg		14 %
Total Carbohydrate 75.4g		22 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 74.3g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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