Orange Crepes (4 servings) some crepes* 1 12-oz jar of sweet orange marmalade 1/3 cup heavy cream orange slices for garnish Make crepes. Butter them lightly and fold them into squares or triangles, or roll into tubes. Place 3 each on warmed plates. Heat marmalade and cream in a medium saucepan, stirring together until thoroughly mixed and warmed. Do not boil the mixture. When warmed, spoon over crepes. Garnish with slices of orange and serve. * To make crepes: 1 cup all-purpose flour 2 large eggs 1/2 cup low-fat milk 1/2 cup water 1/4 teaspoon salt 2 Tablespoons melted butter Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. If you have a crepe maker, you probably know what to do next. If you're not so lucky... Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. This will make 8 crepes. 2 crepes make a serving. Orange marmalade mixes with cream and fresh oranges to make a fancy, fresh breakfast or brunch. This is a recipe for the topping with a bonus recipe to make the crepes. Mr Breakfast would like to thank muffin for this recipe. Recipe number 260. Submitted 5/7/2002.