For crepes:

1.Combine milk, eggs and salt in blender; add flour and butter. Blend at high speed 1 minute. Cover and refrigerate 2 or more hours.

2.When ready to cook, heat lightly buttered 7 inch skillet or crepe pan over medium-high heat.

3.Pour 3 to 4 tablespoons batter into pan; tilt to spread batter to cover entire bottom of pan. Cook over medium-high about 1 minute or until batter is set. Turn crepe and cook about 30 seconds or until lightly browned.

For filling: Combine grapes, oranges, sugar, liqueur or juice, and orange peel.

To assemble: Fill each crepe with 1/2 cup grape filling; fold in half or roll. Top with 1 to 2 tablespoons sour cream. Sprinkle with 1/4 teaspoon cinnamon sugar.

g, Sodium 73 mg, Fat 3 g, Cholesterol 38 mg, Calories from Fat 18%, Fiber 2 g

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)

you can order from the website); Food service info-kits; education packets for children; etc.

>From Pat Hanneman (Kitpath) and McBuster 98Mar