You have to hand it to the French. They've given us good fries, great toast, and some mighty tasty beverages over the years. This month, we've taken a traditional French dessert favorite and "translated" it into a refreshingly Floridian after-dinner treat.

Ingredients

• 1 cup all-purpose flour
• ¾ cup skim milk
• 2 cups Florida’s Natural® Brand Premium orange juice
• 1 tbsp. grated orange peel
• 1 tbsp. honey
• 1-1/2 tsps. chili powder
• ¼ tsp. ground cumin
• ½ cup refrigerated egg product
• 1 tbsps. cooking oil
• Non-stick cooking spray

Instructions

In a medium bowl, combine flour, milk, juice, grated orange peel, honey, chili powder, cumin, egg, and oil. Beat until mixed. Spray an unheated 6-inch skillet with non-stick cooking spray. Heat over medium heat. Spoon batter onto skillet; lift and tilt to spread. Brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 16 crepes, respraying as necessary to prevent sticking. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Place in a single layer on a baking sheet and keep warm in a 300-degree oven. Prepare topping. Arrange 2 folded crepes on each dessert plate and spoon topping over crepes.

Topping:

• ½ cup packed brown sugar
• 2 cups Florida’s Natural® Brand Premium orange juice
• 1 tbsp. grated orange peel
• 1 tbsp. honey
• 1-1/2 tsps. chili powder
• ¼ tsp. ground cumin
• 2 tbsps. cornstarch
• 4 medium oranges, peeled, sectioned, and seeded

   

In a medium saucepan, stir together sugar, juice, grated orange peel, honey, chili powder, cumin, and cornstarch. Cook and stir 2 minutes more. Add orange sections and serve. Serves 8.

Recipe from Rodale, © Copyright 2005

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