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Ингредиенты
- 1 whl egg
- 1 x Egg yolk
- 1 1/4 c. 2% lowfat milk
- 1 c. All purpose flour
- 1/2 tsp Vanilla
- 1 tsp Finely grated lemon zest
- 1 tsp Light extra virgin olive oil
- 1/2 tsp Light extra virgin olive oil
- 1 Tbsp. Orange zest
- 1/2 c. White zinfandel
- 1 c. Freshly squeezed orange juice
- 1 Tbsp. Freshly squeezed lemon juice
- 2 Tbsp. Brown sugar
- 1 Tbsp. Arrow root mixed with
- 2 Tbsp. White zinfandel
- 2 Tbsp. Yogurt cheese
- 4 x Navel oranges, peeled and cut into section
- 1 tsp Minced fresh mint
Инструкции
- Batter Mix the egg. egg yolk and lowfat milk in a small bowl. Sift the flour into another bowl and make a well in the center. Pour the egg mix into the well and stir together with a wire whisk till flour is fully incorporated.
- Add in the vanilla and lemon zest. Set aside to rest for 30 min
- Heat oil in a 8 inch non-stick crepe pan, then pour it into the crepe batter. This makes the crepes self releasing. Pour 1/4 c. of the batter into the pan and swirl to make a round thin crepe. Cook till slightly browned, turn and slightly brown the other side. (about 1 minute on each side) Place the cooked crepes on a plate, cover with a towel.
- Syrup Heat the oil in a 10 inch skillet. Add in the orange zest and cook to extract the volatile oils, 2 min. Pour in the wine and reduce till syrupy. Add in 1/2 c. of the orange juice, 1 Tbsp. at a time to keep the dark color. Slowly add in the remaining orange juice, lemon juice and brown sugar, stirring till the sugar dissolved.
- Strain the syrup and return to the skillet. Add in the slurry and heat, stirring, to thicken and clear. Pour a little into a bowl or possibly measuring c. with the yogurt. Stir to smooth. Continue pouring the syrup into the yogurt in a thin stream, stirring till perfectly smooth. Return the skillet over a very low heat. Place one crepe into the sauce and coat well. Using a spoon and fork, fold the crepe in half and half again, so the crepe is now the shape of a triangle. Move the triangle crepe to the side of the pan.
- repeat the coating and folding with the rest of the crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 36 | 12% |
| Total Fat 4.1g | 5% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 53mg | 2% |
| Potassium 463mg | 13% |
| Total Carbs 54.65g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 24.35g | 16% |
| Protein 8.57g | 14% |
