Crepes Suzette Recipe With Raspberries

This is a healthy version of a favorite French Crepes Suzette recipe. With less fat than the original recipe but just as much flavor, this recipe is sure to be a favorite at your house. This is a perfect dish for your next brunch.

INGREDIENTS:

Crepes:
1 ¼ Cups of Skim Milk
¾ Cup All-Purpose Flour
Egg Substitute Equivalent to 2 eggs or 2 eggs
2 Tablespoons Sugar
1 Teaspoon Acceptable Vegetable Oil
Vegetable Oil Spray

Sauce:
¼ Cup Acceptable Margarine
1 Teaspoon Grated Orange Zest
½ Cup of Fresh Orange Juice (about 2 oranges)
1/3 Cup Sugar
¼ Cup of Orange Liqueur or No-Sugar-Added Orange Juice
1 Cup Fresh or No-Sugar-Added Frozen Raspberries, thawed
¼ Cup of Brandy (optional)

DIRECTIONS:

1. In a blender or food processor (fitted with a metal blade), combine skim milk, flour, eggs, sugar and oil.

2. Cover and process until combined well (you can also use a mixer and a medium bowl and beat until combined well).

3. Spray a 6-inch skillet with the vegetable oil. Heat your skillet over medium heat.

4.  Once skillet is hot, remove from heat and spoon about 2 tablespoons of crepe batter onto skillet. Tilt the skillet until the batter spreads out thin.

5. Return skillet to the heat and brown on one side (about 1 1/2 minutes).

6. Remove from skillet and place on paper towels (browned side down). Repeat with the remaining batter. Lightly respray the skillet as needed.

7. Fold each crepe in half, browned side out. Fold crepe in half again forming a triangle. Set aside.

8. In a large skillet, combine your margarine, orange zest, orange juice, sugar and liqueur.

9. Bring to a boil over medium heat. Reduce heat and simmer uncovered for about 5 minutes or until slightly thickened. Stir occasionally.

10. Arrange the folded crepes in sauce. Sprinkle raspberries over crepes and simmer for 3 to 5 minutes or until heated through. Spoon sauce and berries over the crepes occasionally.

~ Optional ~

In a small saucepan, heat the brandy, until it almost simmers. Carefully ignite brandy and pour over the crepes. When flames subside, swirl skillet to evenly distribute the brandy. Serve warm.

NUTRITIONAL INFORMATION (per serving):

Calories: 197
Protein: 4 g
Carbohydrates: 28 g
Cholesterol: 1 mg
Sodium: 117 mg
Total fat: 7 g
Saturated fat: 1 g
Polyunsaturated: 3 g
Monounsaturated: 2 g

STORING TIPS:

This recipe can be made ahead of time and kept in an airtight plastic bag for up to 2 days in the refrigerator or for several weeks in the freezer. When storing these, place waxed paper between the crepes. If you prepare the sauce ahead of time, just reheat and add the crepes following the above directions.

* Serves 8 with 2 crepes per serving and 2 tablespoons of sauce each serving.