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Recipe from Rodale, © Copyright 2005

You have to hand it to the French. They’ve given us good fries, great toast and some mighty tasty beverages over the years. Now, we’re giving back by adding fresh oranges to a traditional French dessert favorite.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup skim milk
• 2 cups Florida’s Natural^® Orange Juice
• 1 tablespoon grated orange peel
• 1 tablespoon honey
• 1 & 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/2 cup refrigerated egg product
• 1 tablespoon cooking oil
• Nonstick cooking spray

Topping Ingredients

• 1/2 cup packed brown sugar
• 2 cups Florida’s Natural^® Orange Juice
• 1 teaspoon grated orange peel
• 1 tablespoon honey
• 1 & 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 2 tablespoons cornstarch
• 4 medium oranges, peeled, sectioned and seeded

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 nonstick cooking spray.
• Heat skillet over medium heat.
• Spoon batter onto skillet; lift and tilt to spread.
• Brown on one side only.
• Invert skillet over paper towels; remove crêpe.
• Repeat with remaining batter to make 16 crêpes, respraying as necessary to prevent sticking.
• Fold each crêpe 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° F oven.
• Prepare topping.
• Arrange 2 folded crêpes on each dessert plate and spoon topping over crêpes.

Topping Instructions

• In a medium saucepan, stir together sugar, juice, grated orange peel, honey, chili powder, cumin and cornstarch.
• Cook for 2 minutes, stirring frequently. Add orange sections and serve.

Serves 8