Sunshine Crepes Recipe
Sunshine Crepes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

Ingredients

  • 2/3 cup milk
  • 2 large 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.
Originally published as Sunshine Crepes in Simple & Delicious November/December 2007, p38

Nutritional Facts

2 each: 302 calories, 11g fat (8g saturated fat), 75mg cholesterol, 136mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

  • 2/3 cup milk
  • 2 large 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
  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.
  2. 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.
  3. 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.
Originally published as Sunshine Crepes in Simple & Delicious November/December 2007, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSunshine Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review