Recipe By : Family Circle 2-1-97
Serving Size : 6 Preparation Time :0:20
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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Crepes:
2 eggs
3/4 c skim milk
1/2 c cornstarch
1 tbsp vegetable oil
2 tsp sugar
3/4 tsp baking powder
Filling:
2 11 oz cans mandarin oranges, in light syrup
2 tsp cornstarch, dissolved in 1 tbsp water
1/8 tsp ground cloves
6 tbsp finely chopped toasted walnuts -- *
fresh mint leaves -- garnish
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.
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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.
