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