Fruit Breakfast Crepes

Yield: 6 servings

½ cup low-fat milk
1 egg
Pinch salt
⅜ cup (1.5 ounce) flour
1 Tbsp. butter, melted
1 ½ cups California grapes, halved
1 ½ cups oranges, peeled, sliced and quartered
1 Tbsp. sugar
⅛ cup orange juice or orange flavor liqueur
1 tsp. grated orange peel
6 Tbsp. nonfat sour cream
1 Tbsp. granulated sugar
½ tsp. cinnamon

Combine milk, eggs and salt in blender; add flour and butter. Blend at high speed 1 minute. For filling, combine grapes, oranges, sugar, liqueur or juice, and orange peel; set aside. When ready to cook, heat lightly buttered 7-inch skillet or crepe pan over medium-high heat. Pour 3 to 4 tablespoons of batter into pan; tilt to spread batter to cover entire bottom of pan. Cook over medium-high heat about 1 minute, or until batter is set. Turn crepe and cook about 30 seconds or until lightly browned. Fill each crepe with ½ cup of grape filling; fold in half or roll up. Top with 1 tablespoon sour cream and sprinkle with cinnamon sugar.