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Sunshine Crepes Recipe

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"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes,” suggests Mary Hobbs, Campbell, Missouri.

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6 Servings
Prep: 15 min. + chilling Cook: 15 min.

Ingredients

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

Directions

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-in. 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 15-20 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. Yield: 6 servings.

Nutrition Facts: 2 crepes equals 302 calories, 11 g fat (8 g saturated fat), 75 mg cholesterol, 136 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

Sunshine Crepes published in Simple & Delicious November/December 2007, p38

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Ingredients