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Recipe Name: Apricot Whole Wheat Crepes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 1/2 Cup(s) Low fat milk
3/4 Cup(s) Whole wheat flour
3 Eggs
2 Tablespoon(s) Butter or margarine
1/4 Teaspoon(s) Cinnamon
Oil
1 1/2 Cup(s) Orange juice
2 Tablespoon(s) Cornstarch
1/2 Cup(s) Seedless raisins
1/2 Cup(s) Chopped walnuts
1 16 oz apricot halves
drained
Vanilla yogurt
Directions:
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. 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.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.
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.Makes 12. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 48mg
Sodium: 125.3mg
Potassium: 263mg
Carbohydrates: 19g
Fiber: 1.6g
Sugar: 8.4g
Protein: 5.3g


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