1 1/2 cups nonfat milk
3/4 cup whole wheat flour
3 eggs
2 tablespoons butter or margarine
1/4 teaspoon cinnamon
oil
1 1/2 cups orange juice
2 tablespoons cornstarch
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 16-oz can canned apricot halves, drained
vanilla yogurt
Servings: 12
1. Combine milk, flour, eggs, butter and cinnamon in a blender or food processor. Process until smooth. Cover and refrigerate at least one hour or until mixture is consistency of heavy cream.
2. Lightly brush bottom and sides of a 7" skillet with oil. Heat skillet, briefly, over medium low heat. Pour in a scant 1/4 cup batter. Tip skillet to coat the bottom with batter.
3. Cook crepe until top is set and the underside is lightly browned, about 2 to 3 minutes. Turn crepe with a metal spatula and cook other side about 1 minute. Slip crepe onto wax paper and repeat with remaining batter, stacking each crepe between wax paper. Set aside.
4. Combine orange juice and cornstarch in a medium saucepan. Heat to boiling. Boil mixture 1 minute, stirring constantly, until it is thick and clear. Stir in raisins and walnuts. Remove from heat and stir in apricots. Spoon small amount of hot filling down center of each crepe. Fold crepe over filling. Garnish with a dollop of vanilla yogurt.
3/4 cup whole wheat flour
3 eggs
2 tablespoons butter or margarine
1/4 teaspoon cinnamon
oil
1 1/2 cups orange juice
2 tablespoons cornstarch
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 16-oz can canned apricot halves, drained
vanilla yogurt
Servings: 12
1. Combine milk, flour, eggs, butter and cinnamon in a blender or food processor. Process until smooth. Cover and refrigerate at least one hour or until mixture is consistency of heavy cream.
2. Lightly brush bottom and sides of a 7" skillet with oil. Heat skillet, briefly, over medium low heat. Pour in a scant 1/4 cup batter. Tip skillet to coat the bottom with batter.
3. Cook crepe until top is set and the underside is lightly browned, about 2 to 3 minutes. Turn crepe with a metal spatula and cook other side about 1 minute. Slip crepe onto wax paper and repeat with remaining batter, stacking each crepe between wax paper. Set aside.
4. Combine orange juice and cornstarch in a medium saucepan. Heat to boiling. Boil mixture 1 minute, stirring constantly, until it is thick and clear. Stir in raisins and walnuts. Remove from heat and stir in apricots. Spoon small amount of hot filling down center of each crepe. Fold crepe over filling. Garnish with a dollop of vanilla yogurt.
