Florida-Style Crepes Suzette

1 cup flour
3 /4 cup skim milk
2/3 cup frozen orange juice concentrate, thawed
1/ 2 cup refrigerated or frozen egg product, thawed
1 tablespoon cooking oil
Nonstick spray coating
Orange topper (see following recipe)
2 tablespoons chopped toasted pecans

In a medium bowl, combine flour, milk, thawed concentrate, egg product and oil. Beat with a rotary beater until mixed. Spray an unheated 6-inch skillet with nonstick coating. Heat over medium heat. Spoon 2-tablespoons batter into skillet; lift and tilt skillet to spread batter.
Return to heat and brown on one side only. Invert over paper towels and remove crepe. Repeat with remaining batter to make 16 crepes, greasing skillet lightly as necessary to prevent sticking.
Fold each crepe in half, browned-side out. Fold in half again, forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300-degree oven while making orange topper. To serve, arrange two folded crepes on each dessert plate.
Spoon orange Topper over crepes. Sprinkle with nuts.
For the Topper:
1/ 2 cup packed brown sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons cornstarch
4 medium oranges, peeled, sectioned and seeded
In a medium sauce pan, stir together sugar, thawed concentrate and cornstarch. Cook and stir until thickened and bubbly. Cook and stir two minutes more. Add orange sections.
Makes about 2 cups topper.

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