Menu Enter a recipe name, ingredient, keyword...

Sunshine Crepes

By

These light, sweet and fruity crepes are always a huge hit! They work perfectly as a dessert or weekend breakfast / brunch.

Google Ads
Rate this recipe 4.2/5 (6 Votes)

Ingredients

  • FILLING:
  • 2/3 cup milk
  • 2 eggs
  • 1 tablespoon canola oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 (20-ounce)can crushed pineapple, drained
  • 1 (11-ounce) can mandarin oranges, drained
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) carton frozen whipped topping, thawed
  • Confectioners' sugar

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a large bowl, beat the milk, eggs and oil. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Coat an 8-inch nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For filling, in a large bowl, combine the pineapple, oranges and vanilla; fold in whipped topping. Spoon 1/3 cup down the center of each crepe; roll up. Dust with confectioners' sugar.

You'll also love

Review this recipe

Chicken and Broccoli Crepes Spinach & Ricotta Cheese Crepe