Menu
Strawberry Banana Crepes Strawberry Banana Crepes
Peach Crepes Peach Crepes
Strawberry Creme Crepes Strawberry Creme Crepes
Banana Crepes Banana Crepes
Fruit 'n' Cream Crepes Fruit 'n' Cream Crepes
Basic Crepes Basic Crepes
Creamy Banana Crepes Creamy Banana Crepes
Cheesy Manicotti Crepes Cheesy Manicotti Crepes
Chocolate-Hazelnut Banana Crepes Chocolate-Hazelnut Banana Crepes
Chocolate Crepes Chocolate Crepes
Chocolate-Cherry Cream Crepes Chocolate-Cherry Cream Crepes
Creamy Strawberry Crepes Creamy Strawberry Crepes
Manicotti Crepes Manicotti Crepes
Cheesy Chicken Crepes Cheesy Chicken Crepes
Chocolate Cherry Crepes Chocolate Cherry Crepes
Shrimp Crepes Shrimp Crepes
Strawberry Mascarpone Crepes Strawberry Mascarpone Crepes
Asparagus Crepes Asparagus Crepes
Chicken Broccoli Crepes Chicken Broccoli Crepes
Caramel Apple Crepes Caramel Apple Crepes

Sunshine Crepes

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

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

Makes

6 servings

Updated: Jun. 27, 2023
"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.
Sunshine Crepes
Sunshine Crepes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 large eggs, room temperature
  • 2/3 cup 2% milk
  • 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

  1. In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  3. For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.

Nutrition Facts

2 crepes: 299 calories, 11g fat (7g saturated fat), 64mg cholesterol, 139mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.