Crêpe Cups with Ginger Fruit

Combine egg, fat-free milk, all-purpose flour, cooking oil, and salt in a blender or mixing bowl. Blend or whisk until smooth, then let the batter rest for 30 minutes at room temperature.

Heat a non-stick crêpe pan or 8-inch skillet over medium-high heat and lightly brush with cooking oil.

Pour approximately ¼ cup batter into the center of the hot pan and immediately tilt and rotate the pan to spread the batter thinly and evenly across the bottom.

Cook the crêpe until the bottom is light golden, about 30–45 seconds, then flip and cook the other side for 15–20 seconds until set.

Transfer the cooked crêpe to a plate and repeat the tilting, pouring, and cooking process with the remaining batter to make 4 crêpes total, stacking them between parchment paper if desired.

Gently drape each warm crêpe over an inverted ramekin or small bowl to shape it into a cup form as it cools.

Stir together the reduced-sugar orange marmalade and ground ginger in a small bowl until well combined.

Drain the canned mandarin oranges, reserving any juice, and gently fold them together with the seedless grapes in a medium bowl.

Spoon the ginger-marmalade mixture into the bottom of each crêpe cup.

Top each crêpe cup with an equal portion of the mixed mandarin oranges and grapes, then serve immediately or chill until ready to serve.