Crepes with Grapefruit Maple Sauce
Crepes:
1 cup milk
5 tablespoons butter or margarine, melted
3/4 cup milk
1/4 teaspoon salt
3 egg yolks
2 tablespoons chopped chives
1 1/2 cups sifted flour
vegetable oil for frying
In container of electric blender or food processor, combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 or 7 inch crepe pan or skillet with oil. Place over moderately high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into center of skillet. Tilt skillet to spread batter evenly, return to heat. Cook 1 minute, or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat above steps with remaining batter. 18 six inch crepes
Sauce:
1/4 cup butter or margarine
1/4 cup maple syrup
1 tablespoon cornstarch
1 grapefruit, peeled and sectioned
1/2 cup fresh squeezed grapefruit juice
In medium saucepan melt 1/4 cup butter; whisk in cornstarch. Whisk in grapefruit juice and maple syrup; bring to a boil. Continue boiling, stirring constantly, 1 minute, until slightly thickened. Remove from heat; add grapefruit sections. Arrange crepes on serving plates. Serve with grapefruit sauce. 6 servings.