GRAPE & ORANGE BREAKFAST CREPES
3 teaspoons butter, melted and
;⁄; cup whole milk
3 tablespoons ;our
1 large egg
2 teaspoons sugar
;⁄; teaspoon ground cinnamon
1 tablespoon butter
2 tablespoons sugar
1 tablespoon frozen orange juice
Prepare the crepes:
½ cup Delano Farms seedless
Pristine grapes, sliced in half
1 seedless orange, peeled and
¼ cup vanilla-;avored yogurt
In a bowl, whisk together 2 teaspoons butter, milk, ;our, egg, sugar and cinnamon.
Refrigerate 20-30 minutes.
Prepare the topping:
Melt butter in a heavy skillet over medium heat. Add sugar and orange juice.
Cook, stirring, until sugar melts. Add fruit. Heat just until warmed through.
Remove from heat and cover.
Brush a 10-inch nonstick skillet with some of the remaining butter. Heat pan to hot,
but not smoking. Lift pan o; heat and add ¼ cup batter, tilting skillet to distribute
batter evenly. Return to heat and cook until crepe is set and edges are golden. Turn
heat to medium, ;ip crepe and cook until underside is done, about 15-20 seconds.
Transfer crepe to a plate and repeat process with remaining batter.
Fold crepes into quarters and pour fruit over. Top with yogurt and granola clusters.
Makes 1 serving.