We had such a lovely meal for our anniversary last weekend, including crepes Suzette, that I wanted to share this SUPER-easy Weight Watchers recipe with you. I love when dessert can be considered good for the body. Don’t you?
The crepes can be made in advance and frozen for future use. To freeze them, stack the cooled crepes, using a layer of wax paper between each to separate. Finish the stack with a piece of wax paper, and you can roll the stack into a tube. Wrap the whole thing in a Ziploc freezer bag. Freeze until needed. When ready to use, thaw at room temperature for 10-15 minutes.
Makes 4 servings, 2 crepes each
1 C skim milk
¾ C all purpose flour
2 T unsalted margarine (I use Smart Balance)
1 T granulated sugar
1 C orange juice
¼ C thawed frozen concentrated orange juice
2 T orange liqueur
To prepare the crepes: In blender container, combine milk, flour and eggs. Process until smooth. Let stand about 15 minutes to allow bubbles to subside.
Lightly spray 6 skillet or crepe pan with nonstick spray and heat. Pour ¼ C batter into pan and quickly swirl to cover the entire bottom of the pan. Cook over med-high heat about 30 seconds until the top looks dry. Carefully turn the pancake over and cook a few more seconds. Slide crepe onto a plate and repeat until you’ve made 8 crepes.
To prepare the sauce: In 12” nonstick skillet melt margarine. Add sugar and stir until dissolved. Stir in juice, thawed concentrate, and liqueur and bring to a boil. Reduce heat to low.
To finish the dish: Add one crepe to skillet, coating both sides with sauce. Fold crepe in half, then again to create a triangle shape. Slide to the side of the skillet and repeat with remaining crepes. Serve immediately.
Per serving (2 crepes)
8 grams protein
9 grams fat
40 grams carbohydrate
106 grams calcium
68 mgs sodium
138 mgs cholesterol
Happy Easter and Good Pesach, Everyone!