1 cup all-purpose flour
1 cup skim milk
½ cup fat-free egg substitute
1 tablespoon vegetable oil
½ teaspoon vanilla extract
8 ounces nonfat cream cheese, softened
¼ cup sugar, divided
½ teaspoon grated orange rind, divided
1 cup pus 2 tablespoons unsweetened calcium-fortified (“calcium added”) orange juice
1 tablespoon cornstarch
Vegetable cooking spray
4 oranges, peeled and sectioned
Combine first 5 ingredients in a medium bowl, stirring with a wire whisk until smooth. Set aside.
Combine cream cheese, 2 tablespoons sugar, ¼ teaspoon orange rind, and 2 tablespoons calcium-fortified orange juice in a small bowl, and stir until smooth. Set aside.
Combine remaining 2 tablespoons sugar, ¼ teaspoon orange rind, 1 cup calcium-fortified orange juice, and cornstarch in a medium saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and clear. Remove from heat, and let cool.
Coat bottom of a 6-inch crepe pan or heavy skillet with vegetable cooking spray; place over medium heat until hot. Pour 3 tablespoons batter into pan, and quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crepe can be shaken loose from pan. Turn crepe, and cook about 30 seconds. Place crepe on a towel to cool. Repeat with remaining batter. (Do not stack crepes.)
Spread about 1 tablespoon cream cheese mixture on each crepe, and fold into quarters. Place folded crepes in a 13 x 9 x 2- inch baking dish, overlapping crepes. Gently stir orange sections into cooled orange syrup mixture. Pour syrup mixture over crepes, and bake at 3500 for 20 minutes or until crepes are thoroughly heated.
Yield: 8 servings
Fat: 2 grams (Mono 1g, Poly 1g)
Protein: 9 grams
Carbohydrate: 34 grams
Fiber: 2 grams
Cholesterol: 1 milligram
Sodium: 208 milligrams