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January 27, 2005
Crepe Suzette w/ Raspberries (Light)
Crepes:
1 ¼ skim milk
¾ cup all purpose-flour
2 eggs or egg substitute
2 tbl sugar
1 tsp vegetable oil
Vegetable oil spray
Sauce:
¼ cup margerine
1 tsp grated orange zest
½ cup fresh orange juice
1/3 cup sugar
¼ cup orange liqueur
1 cup fresh or frozen raspberries
Crepes: Combine milk, egg, flour, sugar, and oil in a blender. Cover and process until well combined, or beat ingredients in a medium mixing bowl with an electric mixer. Spray 6" skillet with vegetable oil spray. Place over medium heat. When skillet is hot, remove from heat and spoon in 2 tbl crepe batter. Lift and tilt the skillet to spread the batter. Return to heat to brown on one side only (about 1 1/2 minutes). Invert skillet over paper towels; allow the crepe to fall out. Repeat. Fold each in half, browned side out, into a triangle.
Sauce: Combine margerine, orange zest, orange juice, sugar, and liqueur in the skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered and stirring occasionally, for 5 minutes or until slightly thick. Arrange the folded crepes in the sauce. Sprinkle raspberries over the crepes. Simmer for 3-5 minutes, or until just heated through, spooning the sauce over the crepes and raspberries occasionally.
Note: This takes a bit longer to bake than what is in the instructions, but it is worth the wait!
Posted by Kelli Little at January 27, 2005 07:17 AM