Louisiana Citrus Crepes

Name: Louisiana Citrus Crepes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps butter, melted; 2 Tbsps cornstarch; 1 large egg, lightly beaten; 3 larges egg yolks; 118 milliliters fat-free milk; 473 milliliters fat-free milk; 158 milliliters ounces all-purpose flour (about; 2 Tbsps chopped fresh mint; 59 milliliters granulated sugar; 118 milliliters granulated sugar; 1 teaspoons granulated sugar; 237 milliliters red grapefruit sections (about 2 medium); 118 milliliters reduced-fat sour cream; 237 milliliters navel orange sections (about 2 medium); 1 Tbsp powdered sugar; 0 teaspoons salt; 1 Dash salt; 5 inches vanilla bean, split lengthwise; 1 teaspoons vanilla extract; 5 Tbsps water

Louisiana Citrus Crepes might be just the Mediterranean recipe you are searching for. Watching your figure? This vegetarian recipe has 251 calories, 6g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have mint, powdered sugar, egg, and a few other ingredients on hand, you can make it. It works well as a morn meal. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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).

Ingredients you will need

Vanilla Bean

Seeds

Milk

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat.

Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream.

Ingredients you will need

Granulated Sugar

Vanilla Bean

Corn Starch

Sour Cream

Egg Yolk

Milk

Salt

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Place plastic wrap on surface of custard. Chill thoroughly.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

Crepes

All Purpose Flour

Milk

Egg

Equipment you will use

Measuring Cup

Blender

Knife

Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.

Ingredients you will need

Granulated Sugar

All Purpose Flour

Salt

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.

Equipment you will use

Spatula

Frying Pan

Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.

Ingredients you will need

Crepes

Equipment you will use

Wax Paper

To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.

Ingredients you will need

Sugar

Mint

Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture.

Ingredients you will need

Spread