Maple-Tangerine Crepes
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Maple-Tangerine Crepes
Directions
- 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.
- In a medium bowl combine egg, milk, flour, oil, sugar, and the 1 teaspoon tangerine peel; whisk until smooth.
- 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.
- 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.
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.