Fruit Breakfast Crepes



Submitted content courtesy of Family Features

Servings: 6


1/2 cup low-fat milk

1 egg

pinch of salt

3/8 cup (1.5 ounces) flour

1 tablespoon butter, melted


1 1/2 cups California grapes, halved

1 1/2 cups oranges, peeled, sliced and quartered

1 tablespoon sugar

1/8 cup orange juice or orange flavor liqueur

1 teaspoon grated orange peel

6 tablespoons nonfat sour cream

Cinnamon sugar

1 tablespoon granulated sugar

1/2 teaspoon cinnamon

In blender, combine milk, egg and salt; add flour and butter. Blend at high speed 1 minute.

To make filling, combine grapes, oranges, sugar, liqueur or juice, and orange peel; set aside.

Heat lightly-buttered 7-inch skillet or crepe pan over medium-high heat. Pour 3-4 tablespoons batter into pan; tilt to spread batter to cover bottom of pan. Cook over medium-high heat about 1 minute, or until batter is set. Turn crepe and cook about 30 seconds, or until lightly browned.

Fill each crepe with 1/2 cup of filling; fold in half or roll up. Top with 1 tablespoon sour cream and sprinkle with cinnamon sugar mixture.

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