Serves: 4
Total Calories: 210

8 crepes
1 jar (12-ounce) of sweet orange marmalade
1/3 cup heavy cream
orange slices for garnish
crepes:
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt

1. Make crepes. Butter them lightly and fold them into squares or triangles, or roll into tubes. Place 3 each on warmed plates.
2. Heat marmalade and cream in a medium saucepan, stirring together until thoroughly mixed and warmed. Do not boil the mixture.
3. When warmed, spoon over crepes. Garnish with slices of orange and serve

To Make Crepes:
1. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
2. If you have a crepe maker, you probably know what to do next.
3. Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular
motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.
4. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes
to prevent sticking.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 79

More Recipes from the Cook'n with Crepes Cookbook:
Apple Blossom Crepe
Banana Crepes with Fruit Sauce
Banana Pecan Crepes
Berry Crepes with Ricotta Cheese
Blueberry Blossom Crepes
Blueberry Crepes
Blueberry-Almond Crepes
Buckwheat Crepes with Apple Compote
Chocolate Breakfast Crepes
Creamy Fruit Crepes
Crepe Au Glazed Banana
Delicious Gluten-free Crepes
French Banana Crepes
French Breakfast Crepes
German Filled Breakfast Crepes
Ham & Cheese Crepe
Ham and Egg Crepes
Omelette Crepes
Orange Crepes
Peach Blossom Crepes
Peach Crepe
Ruffled Crepes Isabel
Sausage Crepe Roll-Ups
Sausage Crepes
Yogurt Filled Crepes