Nutrition per serving may change if servings are adjusted.
⅓ cup white whole-wheat flour or all-purpose flour
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
⅛ teaspoon salt
1 teaspoon canola oil
3 cups seedless red grapes, halved
2 tablespoons water
1 teaspoon cornstarch
½ cup light dairy sour cream
1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)
For crepe batter, in a medium bowl, whisk together milk, flour, egg, oil and salt until smooth.
Lightly oil a 7- to 8-inch nonstick skillet with flared sides. Heat over medium-high heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturers directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 8 crepes, oiling skillet occasionally. Set crepes aside.
In a large skillet, combine grapes, creme de cassis, the water and cornstarch. Cook and stir until mixture just comes to boiling; reduce heat. Cook and stir for 4 to 6 minutes more or until grapes are softened but still hold their shape and mixture is slightly thickened.
In a small bowl, combine sour cream and sugar. To serve, spread unbrowned sides of crepes with sour cream mixture. Fold crepes as desired. Top with grape mixture.
Tip: If using a sugar substitute, choose from Splenda® Granular, Sweet 'N Low® bulk or packets, or Equal® spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition per Serving with Substitute, same as below, except: 81 cal, 13 g carb.