Maple-Tangerine Crepes

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  • Makes: 10 servings
  • Serving Size: 1 crepe and 1 tablespoon sauce
  • Start to Finish: 25 mins

Maple-Tangerine Crepes

Directions

  1. For sauce, in a small saucepan combine the 1/3 cup maple syrup and the cornstarch. Stir in tangerine juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Set aside.
  2. In a medium bowl combine egg, milk, flour, oil, sugar, and the 1 teaspoon tangerine peel; whisk until smooth.
  3. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
  4. For filling, in a small bowl combine mascarpone cheese and the 2 tablespoons maple syrup. Spread unbrowned side of each crepe with 1 tablespoon of the filling; fold crepe into quarters. Serve crepes with sauce. If desired, garnish with tangerine slices and/or additional tangerine peel.

From the Test Kitchen

To Make Ahead:

If you like, prepare the crepes ahead; cool completely. Layer crepes between sheets of waxed paper or parchment paper, wrap in plastic wrap, and place in a resealable plastic bag; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To use, thaw at room temperature if frozen.

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Nutrition Facts (Maple-Tangerine Crepes)

  • Per serving:
  • 149 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 35 mg chol. ,
  • 21 mg sodium ,
  • 19 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 2 g pro.

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