Mandarin Crepes

Mandarin Crepes
Servings: 6 Prep 20 mins Cook 10 mins


  • 2 eggs
  • 3/4 cup skim milk
  • 1/2 cup cornstarch
  • 1 tablespoon vegetable oil
  • 2 teaspoons sugar
  • 3/4 teaspoon baking powder
  • 2 cans (11 ounces each) mandarin oranges, in light syrup
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cloves
  • 6 tablespoons finely chopped toasted walnuts (see Note, below)
  • Fresh mint leaves, for garnish

Make It

Prepare Crepes:

1. Whisk together eggs, milk, 1/2 cup cornstarch, oil, sugar and baking powder in small bowl until very smooth.

2. Heat 6-inch nonstick skillet over medium heat until very hot. Pour 2 tablespoons 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:

3. Drain mandarin oranges, reserving syrup. Pour syrup into medium-size nonstick skillet. Stir in cornstarch-water mixture, sugar and cloves; cook over medium heat until thickened, 1 to 2 minutes. Stir in mandarin oranges; heat through, about 1 minute.

4. To serve, place 2 open crepes on each dessert plate. Fill each with about 2 tablespoons orange mixture. Fold crepes over; fold crepes again to form fan shapes. Spoon another tablespoon orange mixture over all. Sprinkle each serving with 1 tablespoon walnuts. Serve warm. Garnish with mint leaves if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 199, Fat, total (g): 8, chol. (mg): 72, sat. fat (g): 1, carb. (g): 27, pro. (g): 6, sodium (mg): 91, Percent Daily Values are based on a 2,000 calorie diet.