Crespelle with Orange Sauce
- For filling,in a medium saucepan combine the 1/3 cup sugar, the 3 tablespoons flour, 1/2 teaspoon orange peel, and the 1/4 teaspoon salt. Stir in 1-1/4 cups milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir half of the hot mixture into 1 egg or 1/4 cup egg product. Return all of egg mixture to saucepan. Cook and stir just until bubbly. Remove from heat. Stir in 1 teaspoon butter or margarine and 1 teaspoon vanilla; cover surface with plastic wrap. Cool without stirring.
- For the Crespelle, combine 1 cup all-purpose flour; 1-1/2 cups skim milk; 1/2 cup refrigerated or frozen egg product, thawed; 2 tablespoons sugar; cooking oil; and 1/8 teaspoon salt. Beat with rotary beater until blended. Heat a lightly greased nonstick 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side. Invert pan over paper towels; remove Crespelle. Repeat to make 16 to 18, greasing skillet as needed.
- For the orange sauce, in a small saucepan, combine the 1/2 teaspoon orange peel, orange juice, raisins, and the 1/4 cup sugar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Set aside.
- Spread about 1 tablespoon of the filling over unbrowned side of each Crespelle, leaving 1/4-inch rim around edge. Roll up, jelly-roll style. Place, seam sides down, in greased 2- quart rectangular baking dish, forming 2 layers; pour sauce over tops. Cover and bake in 375 degree F oven about 15 minutes. Makes 8 servings.
From the Test Kitchen
Prepare Crespelle as above, except, for sauce, omit raisins. Before serving, sprinkle with 1/3 cup fresh raspberries.
Nutrition Facts (Crespelle with Orange Sauce)
- Per serving:
- 254 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 30 mg chol.,
- 187 mg sodium,
- 45 g carb.,
- 1 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet