Sift flour
into medium bowl, gradually whisk in combined eggs, oil, rind and milk
until smooth. Cover batter, stand 30 minutes. Pour 2-3 tablespoons of
batter into heated heavy based crepe pan which has been coasted with
cooking oil spray; cook until lightly browned underneath. Turn crepe,
brown other side.
Repeat with
remaining batter. You will need 12 crepes for this recipe. Divide
mandarin segments among crepes, fold crepes into triangles; drizzle with
Mandarin Syrup. Serve with low fat yogurt, if desired.
Mandarin
Syrup
Combine water
and sugar in medium pan, stir over heat, without boiling, until sugar
dissolves. Bring to boil; simmer, uncovered, without stirring, until
syrup is golden brown. Remove from heat, stir in juice. Stir over heat
until toffee is melted; stir in liqueur.