Recipe - Mandarin Crepes

CREPES
2 Eggs
Three fourths cup Skim milk
One half cup Cornstarch
1 tablespoon Vegetable oil
2 teaspoon Sugar
Three fourths teaspoon Baking powder

FILLING
2 cn (11 oz) mandarin oranges, in
light syrup
2 teaspoon Cornstarch, dissolved in 1
tbsp water
1/8 teaspoon Ground cloves
6 tablespoon Finely chopped toasted
walnuts, *
Fresh mint leaves, garnish

Prepare crepes: Whisk together eggs, milk, One half cup cornstarch, oil, sugar
and baking powder in small bowl until very smooth.

Heat 6inch 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
mediumsize nonstick skillet. Stir in cornstarchwater mixture, sugar and
cloves; cook over medium heat until thickened, 12 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 2197

Posted to EATL Digest 23 Feb 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Feb 22, 1997.