Louisana Citrus Crepes

Filling:
2 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
2 tbsp. cornstarch
Dash of salt
3 large egg yolks
1/2 cup sour cream

Crepes:
1/2 cup milk
5 tbsp. water
2 tbsp. butter, melted
1/2 tsp. vanilla
1 large egg, lightly beaten
2/3cup flour
1/2 tsp. sugar
1/4 tsp. salt
1 cup navel orange sections
1 cup red grapefruit sections
1/4 cup sugar
2 tbsp. chopped fresh mint
1 tbsp. powdered sugar

To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape
seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high
heat to 180° or until tiny bubbles form around edge (do not boil).
Remove from heat.

Combine 1/2 cup sugar, cornstarch, dash of salt, and egg yolks, stirring with a
whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a
whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring
constantly with a whisk. Cook 1 minute; remove from heat. Spoon into
a bowl; discard vanilla bean. Stir in sour cream. Place plastic wrap on
surface of custard. Chill thoroughly.

To prepare crepes, combine 1/2 cup milk and next 4 ingredients in a blender.
Add2/3 cup flour, 1/2 tsp. sugar, and 1/4 tsp. salt. Process until smooth.
Chill 1 hour.

Heat an 8" nonstick crepe pan or skillet over medium heat. Coat pan lightly
with cooking spray. Pour about 3 tbsp. batter into pan; quickly tilt pan in
all directions so batter covers pan with a thin film. Cook about 2 minutes.
Carefully lift the edge of the crepe with a spatula to test for
doneness. Turn crepe when it can be shaken loose from the pan and the
underside is lightly browned; cook 1 minute or until center is set.

Place crepe on a towel; cool completely. Repeat procedure until all of batter
is used. Stack crepes between single layers of wax paper to prevent sticking.

To prepare remaining ingredients, combine citrus sections, 1/4 cup sugar, and
chopped mint; toss gently to dissolve sugar.

Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling
over each crepe. Fold each into a triangle. Top each serving with 1/4 cup
fruit mixture. Sprinkle crepes evenly with powdered sugar.

8 servings