P. 1
DESSERTS Brownie Bites With Caramel Fluff

DESSERTS Brownie Bites With Caramel Fluff

|Views: 787|Likes:
Published by Sunnia Talha
Recipes of some of the most mouth watering desserts......have fun
Recipes of some of the most mouth watering desserts......have fun

More info:

Categories:Types, Recipes/Menus
Published by: Sunnia Talha on Nov 01, 2009
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





1/2 cup nonfat milk
1/3 cup all-purpose flour
1 egg
4 1/2 tsp sugar
1 dash ground nutmeg
1 small orange, peeled, and seeds removed
1 tsp low-calorie margarine
1/4 cup unsweetened orange juice
1 tsp cornstarch
1/2 tsp vanilla
1 Tbs low-fat sour cream

Whisk together the milk, flour, egg, sugar, and nutmeg in a small bowl until frothy
and refrigerate for at least 1 hour. Meanwhile, cut away the rind and membranes
of the orange so that only the fruit flesh remains. Chop the orange flesh into
small pieces.
When the batter is ready, melt the margarine in a small skillet over medium heat,
rolling the skillet to completely coat it with the margarine. Using a small ladle,
pour approximately 2 tablespoons of batter into the heated skillet, again rolling
the skillet to quickly coat the bottom.
Using a plastic flexible spatula, turn the crepe when the edges begin to brown
slightly. Cook the other side until it is also light brown. Remove the crepe from

the pan quickly, fold it into quarters, and place it on a cool plate. Repeat until all
the batter is used.
Mix together 1 tablespoon of the orange juice with the cornstarch until smooth.
Return the small skillet to the heat and add the remaining orange juice and
orange pieces, cooking until bubbly. Quickly add the cornstarch mixture and stir
constantly with a wooden spoon.
When the mixture begins to thicken slightly, add the vanilla and stir well. Gently
add the folded crepes back into the skillet, and swirl the skillet to coat the crepes
with the sauce. The sauce should be slightly thickened, just enough to coat a
spoon. (Add a mixture of another ½ teaspoon cornstarch and 1 teaspoon water if
needed to further thicken the sauce.)
When all the crepes are thoroughly heated, divide the contents of the skillet onto
two serving plates, top each with sour cream, and serve. If you like, before
removing the crepes from the heat, turn the heat to high, add 2 tablespoons Gran
Marnier or brandy, and flame before serving.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->