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.
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.
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.