- Recipes Home
- Interest Groups
Crepes Tulia Recipe
|2% milk||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Finely grated lemon rind||1 Teaspoon|
|Light olive oil||1 Teaspoon|
|For orange syrup|
|Light olive oil||1⁄2 Teaspoon|
|Finely grated orange rind||1 Tablespoon|
|Nonalcoholic white zinfandel/Orange juice||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Orange juice||1 Cup (16 tbs)|
|Light brown sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Yogurt cheese||2 Tablespoon|
|Navel oranges||4 , sectioned|
|Chopped fresh mint||1 Teaspoon|
Calories 330 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 109.3 mg
Sodium 94.6 mg3.9%
Total Carbohydrates 57 g19.1%
Dietary Fiber 5.6 g22.4%
Sugars 30.6 g
Protein 11 g22.1%
Vitamin A 16.9% Vitamin C 263.1%
Calcium 20.8% Iron 10.1%
*Based on a 2000 Calorie diet
Sift the flour into a large bowl and make a well in the center.
Pour the egg mixture into the well and whisk until well-blended.
Stir in the lemon rind and vanilla.
Let stand for 30 minutes.
Warm the oil in a medium no-stick skillet over medium-high heat.
Pour the oil into the crepe batter and mix well.
Pour 1/4 cup of the batter into the skillet and quickly swirl the skillet to make a thin, round crepe.
Cook for about 1 minute per side, or until lightly browned.
Remove to a plate and cover with a towel to keep warm.
Repeat with the remaining batter.