Submitted content courtesy of Family Features
Servings: 6
Crepes
1/2 cup low-fat milk
1 egg
pinch of salt
3/8 cup (1.5 ounces) flour
1 tablespoon butter, melted
Filling
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.
