Mandarin Orange Crêpes

Prepare the quick crêpe batter according to its directions and let it rest for 5 minutes before cooking.

Heat a non-stick skillet or crêpe pan over medium-high heat until a drop of batter sizzles immediately upon contact.

Lightly butter the hot pan, then pour about 3 tablespoons of batter into the center and immediately tilt the pan in a circular motion to spread the batter thin and evenly.

Cook the crêpe for about 1-2 minutes until the underside is light golden, then flip carefully using a spatula and cook the other side for another 30 seconds to 1 minute.

Transfer the finished crêpe to a plate and repeat steps 3-4 with the remaining batter until all crêpes are cooked.

Warm half of the Smucker's sugar-free sweet orange marmalade in a small saucepan over low heat, stirring occasionally, for about 2-3 minutes until it reaches a gentle warmth and becomes spreadable.

Spread about 1 tablespoon of the warmed marmalade onto the lower half of each crêpe, leaving a small border around the edges.

Distribute the drained mandarin oranges evenly over the marmalade on each crêpe.

Drizzle the remaining warmed marmalade over the mandarin oranges and fold the crêpe in half, then in half again to form a triangle shape.

Arrange the filled crêpes on serving plates and dust lightly with powdered sugar if desired before serving.