For crepe batter, in a medium bowl, whisk together milk, flour, egg, oil, and salt until smooth.

Lightly oil a 7- to 8-inch nonstick skillet with flared sides. Heat over medium-high heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 8 crepes, oiling skillet occasionally. Set crepes aside.

In a large skillet, combine grapes, creme de cassis, the water, and cornstarch. Cook and stir until mixture just comes to boiling; reduce heat. Cook and stir for 4 to 6 minutes more or until grapes are softened but still hold their shape and mixture is slightly thickened.

In a small bowl, combine sour cream and sugar. To serve, spread unbrowned sides of crepes with sour cream mixture. Fold crepes as desired. Top with grape mixture. Makes 8 (1-crepe) servings

Choose from Splenda Granular, Sweet 'N Low bulk or packets, or Equal spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 81 cal., 13 g carb.