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Name: Mandarin Crepes
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Sugar; 3/4 ts Baking Powder; 1/2 c Cornstarch; 1/8 ts Ground cloves; 2 cn (11 oz) mandarin oranges, in; Fresh mint leaves, garnish; 6 tb Finely chopped toasted; 2 ts Cornstarch, dissolved in 1; 2 Eggs; 1 tb Vegetable oil; CREPES; FILLING; 3/4 c Skim milk

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INGREDIENTS

2 ts Sugar
3/4 ts Baking Powder
1/2 c Cornstarch
1/8 ts Ground cloves
2 cn (11 oz) mandarin oranges, in
Fresh mint leaves, garnish
6 tb Finely chopped toasted
2 ts Cornstarch, dissolved in 1
2 Eggs
1 tb Vegetable oil
CREPES
FILLING
3/4 c Skim milk

Servings

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 on Feb 22, 1997.

NOTES

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Mandarin Crepes

2 ts Sugar 
3/4 ts Baking Powder 
1/2 c Cornstarch 
1/8 ts Ground cloves 
2 cn (11 oz) mandarin oranges, in 
  Fresh mint leaves, garnish 
6 tb Finely chopped toasted 
2 ts Cornstarch, dissolved in 1 
2  Eggs 
1 tb Vegetable oil 
  CREPES 
  FILLING 
3/4 c Skim milk

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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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 6 Servings

Calories: 191
Calories from Fat: 89 (47%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.6g
Cholesterol 353.7mg		109 %
Sodium 194.7mg		7 %
Potassium 214.7mg		6 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 12.8g
Protein 12.6g		18 %
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: 191

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