Grape & Orange Breakfast Crepes

By Carolanne

Delano Farms

Ingredients

• Crepe
• 3 TBSP butter, melted and cooled,divided
• 1/3 cup whole milk
• 3 TBSP flour
• 1 lg egg
• 2 tsp sugar
• 1/8 tsp ground cinnamon
• Topping
• 1 TBSP butter
• 2 TBSP sugar
• 1 TBSP frozen orange juice
• 1/2 cup Delano Farms seedless Pristine grapes, sliced in half
• 1 seedless orange, peeled and sectioned
• 1/4 cup vanilla-flavored yogurt
• granola clusters

Preparation

Step 1

Prepare the crepes:
In a bowl, whisk together 2 tsp butter, milk, flour, egg, sugar and cinnamon. Refrigerate 20-30 minutes.

Prepare the topping:
Melt butter in a heavy skillet over medium heat. Add sugar and orange juice. Cook, stirring, until sugar melts. Add fruit. Heat just until warmed through. Remove from heat and cover.

Brush a 10-inch nonstick skillet with some of the remaining butter. Heat pan to hot, but not smoking. Lift pan off heat and add 1/4 cup batter, tilting skillet to distribute batter evenly. Return to heat and cook until crepe is set and edges are golden. Turn heat to medium, flip crepe and cook until underside is done, about 15-20 seconds. Transfer crepe to a plate and repeat process with remaining batter.

Fold crepes into quarters and pour fruit over. Top with yogurt and granola clusters.