Folded Mandarin Crepes
|Sweet crepe batter||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Orange juice||1 1⁄4 Cup (20 tbs) (Divided)|
|Lemon juice||1 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Tangerine||1 , peeled and separated into sections|
|Coconut sugar||1⁄4 Cup (4 tbs)|
Cook crepes according to directions.
Fold as shown in illustration, remove to plate, and place in warm oven.
In a medium-size saucepan, combine butter, honey, 1 cup orange juice, and lemon juice.
Stir cornstarch into 1/4 cup orange juice until dissolved.
Add to saucepan.
Heat, stirring constantly, until butter has melted and sauce is boiling.
Continue cooking, stirring constantly, for about 2 more minutes.
Arrange crepes in chafing dish.
Pour sauce over crepes.
Top with tangarine sections, and sprinkle with Coconut Sugar.