Louisiana Citrus Crepes

Louisiana Citrus Crepes
Photo by Becky Luigart-Stayner

Ingredients

  • Dash of salt
  • 2 tablespoons cornstarch
  • 1 cup red grapefruit sections (about 2 medium)
  • Filling:
  • ½ cup fat-free milk
  • 1 large egg, lightly beaten
  • 3 large egg yolks
  • + 18 more ingredients
    • 1 (5-inch) vanilla bean, split lengthwise
    • 2 tablespoons chopped fresh mint
    • ¼ cup granulated sugar
    • 8 mint sprigs (optional)
    • ½ cup granulated sugar
    • 5 tablespoons water
    • ½ cup reduced-fat sour cream
    • 2 tablespoons butter, melted
    • Remaining ingredients:
    • Crepes:
    • 2 cups fat-free milk
    • 1 tablespoon powdered sugar
    • ¼ teaspoon salt
    • 3 ounces all-purpose flour (about 2/3 cup)
    • ½ teaspoon granulated sugar
    • ½ teaspoon vanilla extract
    • 1 cup navel orange sections (about 2 medium)
    • Cooking spray

1. To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. 2. Combine 1/2 cup granulated sugar, cornstarch, dash o...

View full recipe at My Recipes

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