PREP: 20 min. + standing COOK: 10 min. MAKES: 12 stuffed crepes
I like to griddle up a big batch of my fruit-filled crepes for parties.
2 large eggs
³/4 cup 2% milk
1/₂ cup all-purpose flour 1 Tbsp. butter, melted 1 Tbsp. sugar
1/₈ tsp. salt
1/₂ cup butter, cubed
²/₃ cup sugar
4 tsp. grated orange peel
²/₃ cup orange juice
6 medium firm bananas, peeled and sliced
Fresh raspberries, optional
1. In a bowl, whisk together first six ingredients; let stand 20 minutes.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds. Remove to a wire rack. Repeat with the remaining batter, greasing pan as needed.
3. For sauce, put butter, sugar, orange peel and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.
4. To serve, spoon bananas onto center of crepes; fold into quarters. Top with remaining sauce and, if desired, raspberries.
PER 2 STUFFED CREPES 443 cal., 20g fat (12g sat. fat), 110mg chol., 226mg sod., 64g carb. (43g sugars, 3g fiber), 6g pro. HEALTH TIP Try these crepes with other wholesome fillings: strawberries, Greek yogurt or a sprinkle of granola for crunch.