Strawberry Crepes With Orange Marmalade Sauce

• 12 cup cholesterol-free egg substitute
• 12 cup nonfat milk (skim)
• 1 tablespoon margarine, melted
• 34 teaspoon vanilla
• 12 cup cornstarch, plus
• 2 tablespoons cornstarch
• 14 teaspoon salt
• 1 (1 1/2 g) package artificial sweetener (or equivalent of 3 teaspoons sugar)
• nonstick cooking spray
• 1 (10 ounce) jarno-sugar-added strawberry all-fruit spread
• 1 cup cold water
• 2 tablespoons cornstarch
• 3 cups thinly sliced strawberries
• 12 cup no-sugar-added orange marmalade spreadable fruit
• 14 cup water
• 1 cup thinly sliced strawberry

1. To prepare crepes, place egg substitute, milk, margarine and vanilla in blender.
2. Blend 15 seconds.
3. Add cornstarch, salt and artificial sweetener.
4. Blend 30 seconds until smooth.
5. Spray 6-inch nonstick skillet with cooking spray; heat over medium-high heat.
6. Pour 2 tablespoons crepe batter into skillet.
7. Immediately rotate skillet to swirl batter over entire bottom of skillet.
8. Cook 1 to 2 minutes or until crepe is golden brown and top is dry.
9. Turn crepe; cook 30 seconds.
10. Repeat with remaining batter, spraying pan with cooking spray as needed.
11. Separate crepes with waxed paper.
12. To prepare filling, heat strawberry fruit spread in small saucepan over medium heat.
13. Blend 1 cup water and cornstarch in small bowl until smooth; whisk into fruit spread.
14. Increase heat to medium-high and bring to a boil, stirring constantly.
15. Boil 1 minute.
16. Transfer mixture to medium bowl.
17. Stir in 3 cups strawberries; cool slightly.
18. To prepare sauce, heat orange marmalade fruit spread with 1/4 cup water in saucepan over low heat until smooth.
19. To assemble crepes, spread 1/4 cup filling down center of each crepe; roll tightly.
20. Repeat with remaining crepes.
21. Place 2 crepes on each serving plate.
22. Divide 1 cup strawberries among crepes.
23. Top each serving with 2 tablespoons sauce.
24. Garnish, if desired.
25. Note: Using cornstarch for the crepe batter allows you to cook the crepes immediately after mixing the batter.
26. Crepe batter made with flour usually has to rest for 30 minutes before cooking.
27. Also, cornstarch crepes have a silkier texture than do crepes made with flour.

egg substitute, nonfat milk, margarine, vanilla, cornstarch, cornstarch, salt, sugar, nonstick cooking spray, jarnosugar, cold water, cornstarch, strawberries, sugar, water, strawberry

Taken from www.food.com/recipe/strawberry-cr-pes-with-orange-marmalade-sauce-145426 (may not work)