Louisiana Citrus Crepes

Crepes are wrapped around vanilla custard then topped with refreshing orange and grapefruit segments. Sprigs of mint make for a lovely herbal finish to this Mardi Gras breakfast. This recipe comes to us from myrecipes.com and CookingLight.com.

Serves 8

For the filling:

  • 2 cups nonfat milk
  • 1 5 inch vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • dash of salt
  • 3 large egg yolks
  • 1/2 cup low fat sour cream

For the crepes:

  • 1/2 cup nonfat milk
  • 5 tablespoons water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2/3 cup all purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • nonstick cooking spray

To complete the Louisiana Citrus Crepes:

  • 2 naval oranges, peeled and separated into segments
  • 2 red grapefruit, peeled and separated into segments
  • 1/4 cup sugar
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon powdered sugar
  • 8 sprigs mint*


To make the filling:

Pour the milk into a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the pan. Place the milk over medium-high heat and warm until it reaches 180°, or until tiny bubbles form around edge, but before the milk boils. Remove from heat and set aside.

Mix the 1/2 cup sugar, cornstarch, dash of salt and the egg yolks together into a large bowl. Gradually whisk in 1 cup of the hot milk mixture to the egg mixture. Return the milk mixture to the pan and bring to a boil, stirring constantly with a whisk. Cook for 1 minute more and remove the pan from the stove. Spoon the filling into a bowl and discard the vanilla bean.

Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly.

To make the crepes:

Pour the milk, water, melted butter, vanilla and egg into a blender. Add the flour, sugar and salt. Process until smooth and chill in the refrigerator for at least 1 hour.

Prepare an 8-inch nonstick crepe pan or skillet with a light layer of nonstick cooking spray. Place the pan over medium heat. Pour about 3 tablespoons of batter into the pan. Quickly tilt the pan in all directions so that the batter covers the pan with a thin film. Cook for 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned. Cook 1 minute more on the other side, or until the center is set.

Place the crepe on a towel and cool completely. Repeat until all of batter is used. Stack the crepes between single layers of wax paper to prevent them from sticking.

To complete the Louisiana Citrus Crepes:

Place the orange and grapefruit segments together in a large bowl. Add the sugar and mint and toss gently until combined.

Place 1 crepe on every plate, spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar, garnish with mint sprigs, if using, and enjoy.

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Nutrition Information

Louisiana Citrus Crepes

Servings per Recipe: 8

Amount per Serving

Calories:  266

Calories from Fat:  55.9

Total Fat:  6.3g

Saturated Fat:  3.4g

Cholesterol:  46.5g

Sodium:  181mg

Carbohydrates:  46.5g

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