Light And Easy Crepes Suzette

In a medium bowl, with an electric beater on medium speed, beat the flour, milk, egg substitute, 1 tablespoon oil, the granulated sugar, and salt until smooth.

Lightly brush a small skillet with oil, then heat over medium-low heat. Pour 1/4 cup of the batter into the skillet, tilting the skillet to coat the bottom evenly with the batter. Cook for 1 minute per side, or until the edges are brown.

Remove to a baking sheet, cover loosely with aluminum foil, and keep warm in a 200 degrees F oven until ready to serve.

Continue with the remaining batter, brushing the skillet with oil as needed. Reserve 2 tablespoons of the orange juice.

In a small saucepan, combine the remaining orange juice, the brown sugar, and butter over low heat. Cook for 5 minutes, stirring frequently.

In a small bowl, combine the reserved 2 tablespoons orange juice and the cornstarch; mix well. Stir into the sauce and cook until thickened.

Fold each crepe in half, then in half again. Place on a serving platter and spoon the orange sauce over the top. Serve immediately.