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Sunshine Crepes

Total Time

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

Makes

6 servings

"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.

Ingredients

  • 2 large eggs
  • 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. Spoon 1/3 cup down the center of each crepe; roll up. 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.

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  • jamesandannie
    Dec 17, 2007

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