Grape and Orange Breakfast Crepes DELANO FARMS

CREPES
3 teaspoons butter, divided
1/3 cup whole milk
3 tablespoons flour
1 large egg
2 teaspoons sugar
1/8 teaspoon ground cinnamon
TOPPING
1 tablespoon butter
2 tablespoons sugar
1 tablespoon orange juice (frozen)
1/2 cup Delano Farms* seedless grapes, sliced in half
1 seedless orange, peeled and sectioned
1/4 cup vanilla-flavored yogurt
Kirkland Signature Granola Snack Mix
1. To prepare the crepes,melt 2 teaspoons butter; let cool. In a bowl, whisk together milk, flour, egg, sugar, cinnamon and melted butter.
Refrigerate batter for about 20-30 minutes.
2. Meanwhile, prepare the topping. Melt butter in a heavy skillet over medium heat. Add sugar and orange juice; cook, stirring, until sugar melts. Add grapes and orange sections; heat just until warmed through.Remove from the heat and cover.
3. To cook the crepes, brush a 10-inch nonstick skillet with a little of the remaining butter. Heat pan over medium-high heat to very warm but not smoking. Lift pan off the heat and pour in 1/4 cup batter, tilting all the while to distribute batter evenly. Return skillet to the heat and cook just until the crepe is set and the edges are golden. Turn heat to medium,carefully flip the crepe and cook until the underside is done, about 15-20 seconds more. Transfer crepe to a plate and repeat process with remaining batter (makes 2-3 crepes).
4. To serve, fold each crepe into quarters. Pour the fruit mixture over the crepes. Top with yogurt and granola clusters.
Makes 1 serving.