brown sugar cornstarch grand marnier all-purpose flour whole wheat flour baking powder
This recipe has no customizations.
Nutrition to Balance
This recipe has Sugar as 82.8% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.6% of RDA
• Calories: 21.6% of RDA
• Carbs: 17.0% of RDA
• Fat (total lipid): 17.0% of RDA
• Fiber: 11.2% of RDA
• Fructose: 8.1% of RDA
• Protein: 2.4% of RDA
• Sodium: 10.3% of RDA
• Sugar: 82.8% of RDA
• Vitamin A (IU): 15.8% of RDA
• Vitamin B6: 10.0% of RDA
• Vitamin C: 25.4% of RDA
• Iron: 3.2% of RDA
• Magnesium: 16.8% of RDA
• Manganese: 12.7% of RDA
• Niacin: 6.4% of RDA
• Potassium: 17.1% of RDA
• Zinc: 3.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE MANDARIN SYRUP
1.
In a saucepan over medium heat, melt the brown sugar, stirring frequently.
2.
Pour the mandarin juice from the can into a small bowl. Stir in the cornstarch and add to the melted brown sugar in the saucepan.
3.
Bring to a boil, stirring constantly. Boil for 1 minute.
4.
Stir in the orange zest and the liqueur and keep warm over low heat while making the crepes.
PREPARING THE CREPE BATTER
5.
In a bowl, whisk together the two flours, baking powder, all spice, ground ginger, and salt. Set aside.
6.
In a small bowl, mix the milk, molasses, grated ginger, and 2 tbsp grape seed oil.
7.
Pour the milk mixture into the dry ingredients and stir just until combined (do not over mix).
COOKING THE CREPES
8.
Place a large non-stick skillet over medium-high heat and let the pan get hot.
9.
Add enough grape seed oil to lightly coat the bottom of the pan.
10.
Pour a very thin layer of batter in the pan, just enough to cover the bottom. Cook until the edges start to lift and brown.
11.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 2-4 minutes on each side.
12.
Fold crepe into a triangle and transfer to a plate. Drizzle with the warm mandarin syrup.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 432
Protein 2.70 g
Carbohydrates 46.9 g
Iron 0.60 mg
Fiber 3.14 g
Calcium 65.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
